Every now and then this girl needs a big ol’ steak. A simply seasoned, perfectly medium rare steak. And that is exactly what I was craving after my long weekend last weekend. So I rushed to the store, picked up some New York Strip Steaks and got to cookin’.
When it comes to cooking steak the grill is usually my first choice, but it’s raining here. Like a lot. But there is no way I’m going to wait for a sunny day in Seattle to grill myself some steak. That is when I remembered that my friend Megan had an excellent post on her blog Wanna Be A Country Cleaver about How To Grill a Steak Without a Grill. It’s an excellent tutorial, friends and totally helped me get my steak fix on when it was pratically a monsoon outside.
Once I had the cooking part figured out, then came the sauce. When it comes to steak, I like them seasoned simply, but I must admit that I also really love to have some kind of sauce with them. I know, some may think it’s blasphemy but what can I say? I’m a saucy kinda girl. Most often, I’ll find myself reaching for the nearest hot sauce but ever since Ryan and I went to a local restaurant for our anniversary and had an amazing steak that was served with a horseradish cream sauce, I cannot imagine steak any other way.
To be more precise, the restaurant served our steak with a horseradish sour cream so when I set out to make this steak that was my intention. I had every thing on hand. Or so I thought. You see, I went to the refrigerator, fished the sour cream out of the back and…wait for it…it was frozen.
Are. You. Kidding. Me.
Apparently, I had turned up (turned down?) the fridge and my brand new container of sour cream was completely frozen.
Seriously. Rock hard.
Thankfully, my container of greek yogurt managed to make it out unscathed because it worked fantastically as a substitute.
To make the sauce, I simply mixed the yogurt with a little horseradish, chopped fresh chives, a little mayo and salt and pepper. And to tell you the truth, I’m kinda glad my sour cream froze, because this sauce was hands down the best steak dipping sauce. EVER.
And because it’s made with yogurt instead of sour cream it’s perfectly acceptable to give into the urge and lick the bowl clean. At least that is what I’m telling myself.
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.