Grilled Rib Eye with Horseradish Sauce

By cam_46

Ingredients

• 4 12-oz boneless rib-eye steaks
• 1/2 cup olive oil
• 3 cloves garlic
• Kosher salt & freshly ground black pepper
• 1 cup crème fraiche or sour cream
• 6 Tbl prepared horseradish, drained
• 1/4 cup finely chopped fresh chives

Preparation

Step 1

Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Meanwhile, combine the oil & garlic in a small saucepan and season with salt & pepper. Heat over low heat for 2 minutes. Remove from the heat and let sit for 15 minutes.
Heat your grill to high.
Whisk together the crème fraiche/sour cream, horseradish, chives, 1/2 teas salt, and 1/4 teas pepper in a small bowl. Cover and refrigerate while you grill the steaks.
Brush the steaks on both sides with the garlic oil and season liberally with salt & pepper. Place the steaks on the grill and let cook, brushing with oil every minute or so, until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes for med-rare.
Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing. Serve with the horseradish sauce on the side.