Horseradish Rib Eye Steaks

Elevate your steak night with these succulent Horseradish Rib Eye Steaks, a perfect combination of bold flavors and mouthwatering tenderness. This quick and easy recipe highlights premium 12-ounce rib eye steaks, seasoned with olive oil, kosher salt, fresh rosemary, and garlic to achieve a flavorful crust through a sizzling cast-iron sear. The star of the dish is the creamy, zesty horseradish sauce made with sour cream, Dijon mustard, and a hint of lemon juice, adding a tangy kick that complements the rich, juicy beef. Ready in just 15 minutes of cooking time, these steaks are finished with a garnish of fresh chives for a pop of color and flavor. Whether you're planning a weeknight indulgence or a special occasion dinner, this restaurant-worthy dish is guaranteed to impress. Keywords: horseradish rib eye steaks, steak recipes, cast-iron seared steak, homemade horseradish sauce, beef dinner ideas.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces (12 oz each) Rib eye steaks
• 2 tablespoons Olive oil
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 1 tablespoon (chopped) Fresh rosemary
• 2 minced Garlic cloves
• 3 tablespoons Prepared horseradish
• 0.5 cup Sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Lemon juice
• 1 tablespoon (chopped, for garnish) Chives

Directions

Step 1

Take the rib eye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes before cooking. This ensures even cooking.

Step 2

Pat the steaks dry with a paper towel. Rub them on both sides with olive oil, then season evenly with kosher salt, black pepper, and chopped rosemary. Press the seasoning gently into the meat.

Step 3

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it is very hot, about 4 minutes. Add the steaks to the skillet, ensuring not to overcrowd the pan. Initially, sear for 2 minutes without moving the steaks to develop a nice crust.

Step 4

Flip the steaks and sear the other side for 2 minutes. Reduce the heat to medium and continue to cook, flipping occasionally, until the steaks reach your desired level of doneness: 120°F for rare, 130°F for medium-rare, or 140°F for medium. Use an instant-read thermometer for accuracy.

Step 5

Remove the steaks from the pan and place them on a cutting board or plate. Tent loosely with aluminum foil and let rest for 5 minutes to allow the juices to redistribute.

Step 6

While the steaks rest, prepare the horseradish sauce. In a small bowl, mix the prepared horseradish, sour cream, Dijon mustard, lemon juice, and a pinch of salt and pepper until smooth. Adjust seasoning to taste.

Step 7

Serve the rib eye steaks warm, topped with a spoonful of horseradish sauce, and garnish with chopped chives for a fresh and colorful finish. Enjoy!

Nutrition Facts

Serving size	1584.5 grams (1584.5g)

Amount per serving	% Daily Value*
Calories	2635

Total Fat 222.30g	285%
Saturated Fat 83.50g	418%
Polyunsaturated Fat 16.70g
Cholesterol 561mg	187%
Sodium 2302mg	100%
Total Carbohydrate 15.20g	6%
Dietary Fiber 0.90g	3%
Total Sugars 12.20g
Protein 136.70g	273%

Vitamin D 4IU	19%
Calcium 240mg	18%
Iron 13mg	73%
Potassium 1969mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.7%

Protein: 21.0%

Carbs: 2.3%