The pairing of horseradish and beef is a heavenly one. I usually love a good horseradish sauce with rare prime rib, but steak was on sale at the grocery store and I couldn't resist pairing the two.
Don't forget to do both sides!
Now set the steak aside somewhere away from kids with poking fingers and from cats who like to jump up on the counter.
I like mayonnaise as much as the next person, but it sure isn't a very attractive substance.
I would advise steering away from yellow mustard, however.
Oh, did I mention that this method creates a lot of smoke? If you've got a kitchen hood, now would be the time to turn it on. If you don't, well, open a window, grab some fans, and don't be surprised if your smoke alarm goes off!
Let the steak rest for about 10 minutes before slicing. Serve with your horseradish sauce!
Recipe: Pan-Seared Steak with Horseradish Sauce
1 steak (ribeye, strip, or T-bone work well)
salt and pepper
1-2 tbsp. prepared horseradish (to taste)
1/4 c. mayonnaise
1/2 c. sour cream
1 tbsp. dijon mustard
juice from 1/4 of a lemon
pinch of cayenne pepper
black pepper, to taste
Remove steak from refrigerator and packaging. Pat dry with paper towels. Brush with oil and salt and pepper both sides.
In a small bowl, combine horseradish, mayonnaise, sour cream, mustard, lemon juice, cayenne pepper, and black pepper. Set aside.
Preheat nonstick pan on the stove over medium-high heat. When pan is hot, carefully place steak in the pan. Cook 2 minutes a side for medium rare. If steak is very thick (1"+) increase time or pop in a 450F oven for an additional minute per side.
Let steak rest before slicing. Serve with horseradish sauce.