MARINATED STEAK WITH HORSERADISH CREAM SAUCE

MARINATED STEAK WITH HORSERADISH CREAM SAUCE

Of course, you can grill these steaks on the barbecue, but I love how easy and quick it is to cook them in a frying pan to tender perfection. I actually also have a special pan now that is specifically for frying meat, but any nonstick pan will also work.

Rib-eye steaks are my favorite as they are usually marbled with plenty of fat and that makes them tastier and tenderer. This abundant fat melts during cooking and gives the rib-eye its buttery flavor and very tender, juicy texture.

Now pair the cooked steaks Horseradish Cream Sauce and you have a heavenly combination. Whether it is a special meal for a couple or for company, this tender steak is bound to please.

This would work with flank steak as well, cooked and sliced into thin diagonal slices against the grain, but rib-eye steak happens to be my favorite and especially with this horseradish sauce.

INGREDIENTS:

¹/₂cup butter, melted (125 mL)

1 tbsp minced garlic (15 mL)

1¹/₂tsp Montreal steak seasoning (7 mL)

¹/₂tsp salt (2 mL)

4 Rib-eye steaks (2.2 lbs; 1 kg)

Horseradish Cream Sauce:

¹/₂cup sour cream (125 mL)

2 tbsp prepared horseradish (30 mL)

1 tsp mustard (5 mL)

1 tsp lemon juice (5 mL)

¹/₄tsp black pepper (1 mL)

¹/₈tsp salt (0.5 mL)

Chopped green onions (tops only)

INSTRUCTIONS:

In medium bowl, combine butter, garlic, steak seasoning and salt. Transfer steak and pour marinade over steaks in a glass dish, cover and marinate overnight in the refrigerator. Keep 2 tbsp (30 mL) of the butter marinade aside. Technically, you don’t have to marinade the steaks all night. Just marinade outside the fridge for an hour or so.

In a large nonstick skillet (or use two), sear steaks on medium high heat for 1 minute. Reduce heat to medium and continue to cook the steaks for 3 to 4 minutes more. Season steaks very lightly with steak seasoning on both sides, if desired. Turn steaks and cook another 5 to 10 minutes on medium low heat, until cooked to your liking. During the last 5 minutes, flip steaks as often as needed. Drop about 1 heaping tsp (7 mL) flavored butter on the steaks in the last minute of cooking. Place the steaks on plates and allow to rest at room temperature 4 minutes before serving with Horseradish Cream Sauce on the side.

Horseradish Cream Sauce: In small bowl, combine sour cream, horseradish, mustard, lemon juice, pepper and salt. Stir in some chopped green onions.

Helpful Hints: If you leave some pink in the middle of each steak, the meat will be tenderer. I usually cut into the steaks after a while to see how they are doing. I sometimes cut them in half if the steaks are thinner. Don’t worry they will still be juicy.

Yield: 4 servings

1 serving

540.5 calories

46.8 g protein

49.0 g fat

0.3 g fiber

2.6 g net carbs