Strip Steaks with Herb Horseradish Sauce and 2 Variations

By lorik

The test kitchen’s preferred horseradish is Boar’s Head Pure Horseradish.

Ingredients

• Variation:
• 3 tablespoons unsalted butter, softened
• 2 tablespoons minced fresh chives
• 1 teaspoon prepared horseradish
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• Salt and pepper
• Pinch cayenne pepper
• 2 (1-pound) boneless strip or rib-eye steaks, about 1 inch thick, trimmed and halved crosswise
• 1 tablespoon vegetable oil
• Horseradish-Chive Cream Sauce:
• 1 tablespoon unsalted butter, chilled
• 1 shallot, minced
• 1/2 cup red wine
• 1 teaspoon brown sugar
• 1/2 cup low-sodium beef broth
• 1 teaspoon fresh chives, minced
• 2 tablespoons sour cream
• Salt and pepper
• 1 tablespoon prepared horseradish (Use 2 tablespoons for spicier sauce.)
• Variation:
• Rosemary Gorgonzola Pan Sauce
• 2 tablespoons unsalted butter, cut into 2 pieces and chilled
• 1 shallot, minced
• 1/2 cup red wine
• 1 teaspoon brown sugar
• 1/2 cup low-sodium beef broth
• 1/4 teaspoon minced rosemary
• 2 tablespoons Gorgonzola cheese, crumbled
• Salt and pepper

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Combine butter, chives, horseradish, lemon zest and juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne in bowl; set aside.

2. Pat steaks dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate, tent loosely with foil, and let rest for 10 minutes. Divide butter among steaks and serve.

Horseradish-Chive Cream Sauce Variation:
1. COOK AROMATICS Once steaks are cooked, transfer them to platter, tent with foil, and pour off excess fat from skillet. Melt 1 tablespoon butter in empty skillet over medium-low heat. Cook shallot until softened, about 2 minutes.

2. REDUCE LIQUIDS Add wine and sugar to skillet and simmer over medium heat, scraping up any browned bits, until reduced to about 1 tablespoon, about 3 minutes. Add broth and any juices on plate with resting steaks and simmer until liquid is reduced to 1/3 cup, about 3 minutes.

3. ADD FLAVORINGS Off heat, whisk in chives, sour cream, and horseradish. Season with salt and pepper. Spoon sauce over steaks.

Rosemary Gorgonzola Variation:
1. COOK AROMATICS Once steaks are cooked, transfer them to platter, tent with foil, and pour off excess fat from skillet. Melt 1 tablespoon butter in empty skillet over medium-low heat. Cook shallot until softened, about 2 minutes.

2. REDUCE LIQUIDS Add wine and sugar to skillet and simmer over medium heat, scraping up any browned bits, until reduced to about 1 tablespoon, about 3 minutes. Add broth and any juices on plate with resting steaks and simmer until liquid is reduced to 1/3 cup, about 3 minutes.

3. ADD FLAVORINGS Off heat, whisk in rosemary and Gorgonzola. Season with salt and pepper. Spoon sauce over steaks.