Pan Seared Steak with Creamy Herbed Horseradish Sauce

The recipe Pan Seared Steak with Creamy Herbed Horseradish Sauce can be made in roughly 37 minutes. This recipe serves 4 and costs $4.81 per serving. One serving contains 551 calories, 50g of protein, and 37g of fat. 25 people found this recipe to be scrumptious and satisfying. It works well as a rather pricey main course for valentin day. This recipe from Lifes Ambrosia requires mayonnaise, fresh chives, pepper, and horseradish. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. If you like this recipe, you might also like recipes such as Pan-Seared Steak with Chive-Horseradish Butter, Pan-Seared Filet With Gorgonzola-Horseradish Sauce, and Seared Steaks with Creamy Horseradish Sauce.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 7 minutes

 

Ingredients:

1/4 teaspoon black pepper

1 tablespoon chopped fresh chives

2/3 cup Greek Yogurt

1 teaspoon prepared grated horseradish

Kosher salt

1 tablespoon mayonnaise

Fresh cracked black pepper

4 Boneless New York Strip Steak (1 - 1 1/2 inch thick)

Equipment:

whisk

oven

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees. Make the sauce 30 minutes before you plan to eat by whisking all ingredients together. Cover and refrigerate for at least 30 minutes. Heat a cast iron skillet over medium high heat. Liberally season both sides of the steak with salt and pepper. Place steaks in skillet and sear for 30 seconds - 1 minute on each side. The steak with come away from the pan easily when ready. Transfer steaks, in skillet, to preheated oven and cook for 5 minutes for medium rare. Remove from oven and let rest for 10 minutes. Spoon herbed horseradish on top and serve.

 

Step by step:


1. Preheat oven to 350 degrees. Make the sauce 30 minutes before you plan to eat by whisking all ingredients together. Cover and refrigerate for at least 30 minutes.

2. Heat a cast iron skillet over medium high heat. Liberally season both sides of the steak with salt and pepper.

3. Place steaks in skillet and sear for 30 seconds - 1 minute on each side. The steak with come away from the pan easily when ready.

4. Transfer steaks, in skillet, to preheated oven and cook for 5 minutes for medium rare.

5. Remove from oven and let rest for 10 minutes. Spoon herbed horseradish on top and serve.


Nutrition Information:

Quickview
551k Calories
50g Protein
36g Total Fat
1g Carbs
18% Health Score
Limit These
Calories
551k
28%

Fat
36g
57%

  Saturated Fat
14g
89%

Carbohydrates
1g
1%

  Sugar
1g
1%

Cholesterol
183mg
61%

Sodium
350mg
15%

Get Enough Of These
Protein
50g
100%

Selenium
56µg
81%

Vitamin B6
1mg
65%

Vitamin B3
12mg
63%

Zinc
7mg
53%

Phosphorus
474mg
47%

Vitamin B12
2µg
41%

Potassium
763mg
22%

Vitamin B2
0.35mg
20%

Iron
3mg
19%

Vitamin B5
1mg
14%

Magnesium
52mg
13%

Vitamin B1
0.18mg
12%

Vitamin K
11µg
11%

Calcium
91mg
9%

Copper
0.17mg
9%

Folate
28µg
7%

Vitamin E
0.98mg
7%

Manganese
0.06mg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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