This is what DH had for dinner tonight. He said it was very, very good, especially the sauce. (he only had one steak.)
Black Pepper New York Strip Steaks with Horseradish Sauce
Sauce
3/4 cup sour cream
2 TB. prepared horseradish
2 TB. finely chopped fresh Italian parsley
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 New York strip steaks, 10 to 12 oz. each and about 1" thick
2 TB. extra virgin olive oil
2 TB. Dijon mustard
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1. In a medium bowl thoroughly mix the sauce ingredients.
2. Prepare a two-zone fire for high heat
3. Lightly brush the steaks on both sides with the oil and then smear the mustard on both sides. Season evenly with the salt and pepper. Let the steaks sit
at room temperature for 20 to 30 minutes before grilling.
4. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and
swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach your desired
doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the
side. Makes 4 servings.
Source: Weber's Charcoal Grilling-Jamie Purviance-2007
Black Pepper New York Strip Steaks with Horseradish Sauce
Sauce
3/4 cup sour cream
2 TB. prepared horseradish
2 TB. finely chopped fresh Italian parsley
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 New York strip steaks, 10 to 12 oz. each and about 1" thick
2 TB. extra virgin olive oil
2 TB. Dijon mustard
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1. In a medium bowl thoroughly mix the sauce ingredients.
2. Prepare a two-zone fire for high heat
3. Lightly brush the steaks on both sides with the oil and then smear the mustard on both sides. Season evenly with the salt and pepper. Let the steaks sit
at room temperature for 20 to 30 minutes before grilling.
4. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and
swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach your desired
doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the
side. Makes 4 servings.
Source: Weber's Charcoal Grilling-Jamie Purviance-2007
