There’s a moment in every cook’s journey when they realize that some pairings are just meant to be. For me, that moment came when I first tasted a perfectly seared steak draped in a tangy, creamy horseradish sauce. It’s a combination that balances richness with brightness, luxury with simplicity. This steak with creamy horseradish sauce recipe is my go-to when I want something that feels indulgent yet approachable—a dish that’s equally at home on a weeknight table or a special occasion spread.
Why This Recipe Works
- Reverse-sear magic: This method ensures edge-to-edge perfection, especially for thicker cuts. By starting low and slow in the oven, you eliminate the dreaded gray band and finish with a sear that’s all crust, no guesswork.
- Fresh horseradish is key: Jarred horseradish works, but freshly grated delivers a cleaner, more vibrant heat. The difference is like comparing fresh-squeezed orange juice to the bottled stuff.
- Resting is non-negotiable: Cutting into a steak too soon sends all those precious juices onto the plate instead of staying in the meat. Five minutes under foil makes all the difference.
Essential Ingredients & Tools
Ingredients for the Steak
- 2 (12-oz) ribeye or NY strip steaks: Ribeye’s marbling makes it my top pick for tenderness, but NY strip offers a leaner bite.
- 1 tbsp kosher salt: It’s not just for seasoning—salt draws moisture to the surface, which then evaporates, leading to better browning.
- 1 tsp black pepper: Freshly cracked is essential. Pre-ground pepper loses its volatile oils (and flavor) over time.
- 2 tbsp unsalted butter: For basting, which adds richness and helps the crust develop.
- 1 tbsp olive oil: A neutral oil with a high smoke point ensures even searing.
Ingredients for the Creamy Horseradish Sauce
- ½ cup sour cream: The creamy base that ties everything together. Greek yogurt can sub for a tangier twist.
- 2 tbsp freshly grated horseradish: The star. If using jarred, drain it first to avoid a watery sauce.
- 1 tbsp Dijon mustard: Adds depth and acts as an emulsifier for a silky texture.
- 1 tsp lemon juice: A bright counterpoint to the richness.
- 1 tbsp chopped chives: Fresh herbs lift the whole dish.
- ¼ tsp salt: Just enough to harmonize the flavors.
Tools You’ll Need
- Cast-iron skillet: The gold standard for searing. If you don’t have one, a heavy stainless steel pan works too.
- Instant-read thermometer: Takes the guesswork out of doneness. Aim for 130°F for medium-rare.
- Microplane or box grater: For grating fresh horseradish. A fine-toothed grater works in a pinch.
- Tongs: Essential for flipping without piercing the meat (which lets juices escape).
Serves: 2 | Prep: 10 min | Cook: 15 min | Total: 25 min
How to Make The Ultimate Steak with Creamy Horseradish Sauce
- Prep the steak: Pat the 2 (12-oz) ribeye or NY strip steaks dry with paper towels—moisture is the enemy of a good sear. Season liberally with 1 tbsp kosher salt and 1 tsp black pepper, then let them sit at room temperature for 30 minutes. This takes the chill off the meat, ensuring even cooking.
- Make the sauce: In a bowl, whisk together the ½ cup sour cream, 2 tbsp freshly grated horseradish, 1 tbsp Dijon mustard, 1 tsp lemon juice, 1 tbsp chopped chives, and ¼ tsp salt. Refrigerate for at least 10 minutes to let the flavors meld. The horseradish will mellow slightly as it sits.
- Sear the steak: Heat the 1 tbsp olive oil in a cast-iron skillet over medium-high until shimmering. Add the steaks and sear undisturbed for 3–4 minutes per side. Reduce the heat to medium, add the 2 tbsp unsalted butter, and baste the steaks by tilting the pan and spooning the butter over them for 1 minute.
- Rest and serve: Transfer the steaks to a plate, tent loosely with foil, and let rest for 5 minutes. Slice against the grain (look for the muscle fibers and cut perpendicular to them) for maximum tenderness. Serve with a generous dollop of sauce.
Pro Technique
Reverse-Sear for Thick Cuts
For steaks over 1.5 inches thick, try the reverse-sear: Bake at 275°F on a rack until the internal temp hits 110°F (20–25 minutes), then sear in a smoking-hot skillet for 1–2 minutes per side. This guarantees edge-to-edge pinkness and a killer crust.
Basting with Flair
When adding butter, throw in a smashed garlic clove or a sprig of thyme for aromatic depth. Keep the butter moving—tilting the pan and spooning it over the steak ensures every bite is infused with flavor.
Chef’s Wisdom
Don’t Crowd the Pan
Overcrowding drops the skillet’s temperature, leading to steaming instead of searing. Cook in batches if needed, and always preheat your skillet until a drop of water sizzles violently.
Let the Sauce Marry
Horseradish sauce tastes best after it’s had time to sit. The sharpness mellows, and the flavors harmonize. For a smoother texture, grate fresh horseradish on a microplane.
Storage & Freshness Guide
Leftover Steak
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to prevent drying out.
Sauce Storage
The sauce keeps for 5 days in the fridge. Stir well before serving—separation is normal.
Nutrition Profile
This dish is protein-packed and rich in healthy fats.
| Nutrient | Amount |
|---|---|
| Calories | 650 |
| Fat | 48g |
| Protein | 45g |
| Carbs | 6g |
| Fiber | 1g |
Ingredient Variations and Their Impact
Horseradish Swap
Use prepared horseradish if fresh isn’t available, but drain it first to avoid a watery sauce.
Steak Cuts
Filet mignon is leaner but lacks the ribeye’s marbling. For an upgrade, dry-age your steak at home for 48 hours in the fridge on a rack.
Dairy Alternatives
Crème fraîche adds a nutty twist, or fold in Whipped Cream for lightness.
Herb Variations
Tarragon brings an anise-like flavor, or add lemon zest for brightness.
Heat Adjustments
Wasabi paste brings a sharper kick, or add smoked paprika for a smoky note.
Perfect Pairings
Complementary Dishes
- Garlic Mashed Potatoes: Creamy, buttery, and garlicky, they’re the ideal foil for the steak’s richness.
- Roasted Asparagus: Its slight bitterness and crisp-tender bite balance the dish perfectly.
Drinks
- Cabernet Sauvignon: Bold tannins cut through the fat, while dark fruit notes complement the beef.
- Hefeweizen Beer: Citrusy and refreshing, it cleanses the palate between bites.
Something Sweet
- Dark Chocolate Mousse: Bittersweet cocoa contrasts the savory steak without overpowering it.
- Poached Pears: Light and slightly acidic, they’re the perfect palate-cleanser after a rich meal.
The Ultimate Steak with Creamy Horseradish Sauce: A Match Made in Flavor Heaven
Master the perfect Steak with Creamy Horseradish Sauce—tender, seared steak paired with a zesty, homemade sauce. Get the recipe now!
Ingredients
For the Steak
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2 ribeye or NY strip steaks (12-oz)
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1 tbsp kosher salt
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1 tsp black pepper
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2 tbsp unsalted butter
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1 tbsp olive oil
For the Creamy Horseradish Sauce
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½ cup sour cream
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2 tbsp freshly grated horseradish
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1 tbsp Dijon mustard
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1 tsp lemon juice
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1 tbsp chopped chives
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¼ tsp salt
Instructions
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Pat steaks dry and season with 1 tbsp kosher salt and 1 tsp black pepper. Let sit at room temperature for 30 minutes.01
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Whisk together all sauce ingredients and refrigerate for at least 10 minutes.02
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Heat 1 tbsp olive oil in a cast-iron skillet over medium-high. Sear steaks for 3–4 minutes per side.03
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Reduce heat, add 2 tbsp unsalted butter, and baste steaks for 1 minute.04
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Rest steaks for 5 minutes before slicing against the grain. Serve with sauce.05
