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Black Pepper New York Strip Steaks with Horseradish Sauce

Recipe from Weber's Charcoal Grilling™ by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20161206135316 Cg Redmeat 1

Sauce

  • Completed step ¾ cup sour cream
  • Completed step 2 tablespoons prepared horseradish
  • Completed step 2 tablespoons finely chopped fresh Italian parsley
  • Completed step 2 teaspoons Dijon mustard
  • Completed step 2 teaspoons Worcestershire sauce
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 2 tablespoons Dijon mustard
  • Completed step ¾ teaspoon kosher salt
  • Completed step ¾ teaspoon coarsely ground black pepper

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium bowl mix the sauce ingredients.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat  as if they were the small hands of a clock pointing to ten o’clock. Close the lid and grill for 2 minutes. Lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for 2 minutes more. Flip each steak and continue to cook, with the lid closed, for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side. 
    Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over high heat  as if they were the small hands of a clock pointing to ten o’clock. Close the lid and grill for 2 minutes. Lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for 2 minutes more. Flip each steak and continue to cook, with the lid closed, for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side. 

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