Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Rib-eye steaks, tender and flavorful with their pearly white marbling, are seasoned simply with kosher salt and cracked black pepper in this recipe. It’s the Whipped Horseradish Cream, a satisfying condiment that takes only minutes to assemble, that makes the dish special. The piquant, snowy white sauce, sprinkled with chives and served cold, is spooned atop the hot grilled meat at serving time.
Ingredients[]
- Vegetable oil for oiling grill rack
- 6 8- to 10-ounce boneless rib-eye steaks, 1 inch thick, trimmed of excess fat
- Kosher salt
- Coarsely ground black pepper
- Whipped Horseradish Cream
Directions[]
- When ready to grill steaks, oil a grill rack and arrange 4 to 5 inches from heat.
- Prepare grill for a hot fire (high temperature).
- Season steaks generously on both sides with salt and pepper.
- Grill steaks 4 to 6 minutes per side for medium-rare. (Internal temperature should be 145 degrees F.)
- Serve steaks on a platter along with a bowl of the Whipped Horseradish Cream.
YIELD: SERVES 6