Black Pepper NY Strip Steaks with Horseradish Sauce

By rossboys

Ingredients

• Sauce:
• 4 NY strip steaks, 10 to 12 oz ea
• 2 Tbsp extra virgin oilive oil
• 2 Tbsp Dijon mustard
• 3/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 3/4 cup sour cream
• 2 Tbsp prepared horseradish
• 2 Tbsp finely chopped fresh Italian parsley
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Details

Servings 4

Preparation

Step 1

In a medium bow thoroughly mix the sauce ingredients.

Lighly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season evenly with the salt and pepper. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.

Brush the cooking grates clean. Grill the steaks over direct high heat with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach the desired doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.