My sous chef and I were in the meat and seafood section of the grocery store yesterday, perusing for something that tickled our fancy for dinner. We’re very much so planners – but yesterday we decided to be wild and crazy and walk down to the store on a whim to pick something up (I know, I know, such a fast and risky life we live). Anyway, the new york strip steaks were gorgeous, so we decided to pick up a couple for dinner. Naturally, I’m immediately concerned with what sauce we would make – because I’m a sauce-aholic – and asked my sous chef that very question. He responded to me as if we didn’t need a sauce… I looked at him, puzzled, and of course began picking my brain. We truly wanted dinner to be hassle-free, something we could throw together very easily. And then it came to me: a horseradish cream sauce. There really is nothing better with a steak. It’s simply divine. And friends, I woke up this morning still amazed by how absolutely delicious this dinner was. And so freaking simple. Alright, we don’t have another moment to waste – I’m already ready to make this again.
Spice-Rubbed New York Strip Steaks with a Horseradish Cream Sauce:
(Serving size: 2)
- 2 10 oz. New York Strip steaks
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon fresh cracked pepper
- 1/2 teaspoon sea salt
Horseradish Cream Sauce:
- 1/4 cup sour cream
- 1/4 cup horseradish (or less if you don’t like it as spicy)
- 1 teaspoon white wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon fresh cracked pepper
- 1/2 teaspoon salt
Okie doke. Let’s begin by firing up our grill to 400 degrees. Then we’re going to throw together the horseradish cream sauce and let the flavors meld while we grill our steaks. So, in a bowl, combine your sour cream, horseradish, white wine vinegar, dijon mustard, teaspoon of pepper and 1/2 teaspoon of salt.
Mix well to combine and put in the fridge until ready to serve.
Next, we’re going to unwrap our gorgeous steak. Yes, look at that piece of meat in all of it’s glory. Deliciousness patiently waiting to happen.
You can trim any excess fat that you don’t care for – however, marbling can be good because it keeps the steak juicy and flavorful. Next, combine the smoked paprika, cumin, garlic powder, salt and pepper.
Then, sprinkle atop your gorgeous steaks.
Once your grill is preheated, throw your gorgeous steaks on and let cook until you’ve achieved your desired temperature – flipping mid-way through – we did 130 degrees for a perfect medium rare.
Then, serve with your horseradish cream sauce and enjoy this gorgeous hunk of meat.
Ah, yes, the wine. I wouldn’t bail on you now! We had the 2012 Old Ridge Zinfandel and it was pure perfection. It smoky, robust with hints of vanilla, tobacco and toasted oak. It has a lingering, velvety finish and absolutely delicious with this beauty of a steak.
Cheers!
