Grilled Rib Eye with Horseradish Sauce

Grilled Rib Eye with Horseradish Sauce
Grilled Rib Eye with Horseradish Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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