Garlic & Horseradish Crusted Steaks

I remember the first time I tasted a steak with a robust crust like this. It was at a small, bustling steakhouse in Chicago. The aroma alone was intoxicating – garlic, pepper, and something uniquely pungent that I later learned was horseradish. That bite, a symphony of textures and flavors, sparked a lifelong love for bold, flavorful steak preparations. Now, I’m excited to share a slightly tweaked version of a recipe that brings that same intensity to your own grill.

Recipe Overview

• Prep Time: 1 hour 20 minutes (includes marinating time)
• Cook Time: Varies based on desired doneness
• Total Time: 1 hour 40 minutes + cooking time
• Servings: 2-4 Steaks
• Yield: 2-4 Steaks
• Dietary Type: Varies depending on cut of meat (generally high-protein, low-carb)

Ingredients

• ½ cup prepared non-creamy horseradish
• ¼ cup creole mustard (or ¼ cup any spicy mustard)
• 10-12 cloves garlic, peeled and finely chopped
• 2 tablespoons olive oil
• 2 tablespoons cracked black pepper
• 2-4 rib eye steaks or 2-4 porterhouse steaks (this is also great using a roast)
• Kosher salt or sea salt, to taste
• Cracked black pepper, to taste

Equipment Needed

• Medium-sized mixing bowl
• Whisk
• Grill or broiler
• Flat grill pan (optional, but recommended)
• Non-stick cooking spray
• Tongs

Instructions

1. In a medium-sized mixing bowl, whisk together the horseradish, mustard, finely chopped garlic, olive oil, and 2 tablespoons of cracked black pepper. Ensure the ingredients are thoroughly combined into a thick paste.
2. Generously spread the horseradish mixture over both sides of the beef steaks. Make sure to coat the surface evenly to maximize flavor penetration during the marinating process.
3. Cover the steaks and marinate them in the refrigerator for 1 to 2 hours. This allows the flavors to meld and the horseradish-garlic crust to adhere better.
4. Before grilling or broiling, season the steaks with kosher salt (or sea salt) and additional cracked black pepper to your taste. Don’t be shy with the salt; it enhances the natural flavors of the beef.
5. Grill or broil the steaks to your desired temperature.
   • For rare, aim for an internal temperature of 125-130°F.
   • For medium-rare, aim for 130-135°F.
   • For medium, aim for 135-145°F.
   • For medium-well, aim for 145-155°F.
   • For well-done, aim for 155°F and above.
6. Important Note: To avoid losing juices and compromising tenderness, never pierce a steak with a fork when turning. Use tongs instead.
7. Grilling Tip: Consider grilling an onion alongside the steak for a complementary flavor. Simply halve or quarter an onion and place it on the grill alongside the steaks.
8. Crust Protection Tip: To prevent the crust from falling off while grilling, using a flat grill pan (the type with holes) is highly recommended. Before placing the steak on the pan, be sure to spray it generously with non-stick cooking spray and let it heat up sufficiently.

Expert Tips & Tricks

• Doneness: Use a meat thermometer for accurate temperature readings. Insert the thermometer into the thickest part of the steak, avoiding bone.
• Resting: After grilling or broiling, let the steaks rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent loosely with foil to keep warm.
• Garlic Burning: Finely chopped garlic can burn easily. If grilling over high heat, consider slightly larger garlic pieces or add the garlic later in the marinating process.
• Spice Level: Adjust the amount of creole mustard or black pepper to customize the spice level to your preference.
• Make-Ahead: You can prepare the horseradish crust mixture a day in advance and store it in an airtight container in the refrigerator. This saves time and allows the flavors to meld even further.
• Reverse Sear: For an extra-tender steak with a perfect crust, consider the reverse sear method. Bake the steaks at a low temperature (around 275°F) until they are close to your desired internal temperature, then sear them in a hot skillet or on the grill to develop a beautiful crust.
• Marinating Roast: If using a roast, you can marinate it for up to 24 hours for a deeper flavor infusion.

Serving & Storage Suggestions

Serve these Garlic & Horseradish Crusted Steaks immediately after resting, sliced against the grain to maximize tenderness. They pair beautifully with roasted vegetables like asparagus, Brussels sprouts, or potatoes. A simple green salad or a creamy potato gratin are also excellent accompaniments. For a truly decadent meal, serve with a side of horseradish mashed potatoes.

Leftover steak should be cooled completely before storing in an airtight container in the refrigerator. It will last for 3-4 days. Reheat gently in a skillet over low heat or in a microwave. Be careful not to overcook it during reheating, as this can make the steak tough. Leftover steak is also excellent sliced thinly and used in sandwiches or salads. Freezing is not recommended as the texture will be affected.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (approximate)
Calories	786 kcal	N/A
Calories from Fat	506 kcal	N/A
Total Fat	56.2 g	86%
Saturated Fat	18.7 g	93%
Cholesterol	215.5 mg	71%
Sodium	495.8 mg	20%
Total Carbohydrate	11 g	3%
Dietary Fiber	3.1 g	12%
Sugars	0.5 g	1%
Protein	57.9 g	115%

Note: Nutritional information is an estimate and can vary based on specific ingredients, portion sizes, and cooking methods.

Variations & Substitutions

• Different Mustard: Experiment with different types of mustard, such as Dijon or whole grain, to alter the flavor profile.
• Herb Infusion: Add fresh herbs like rosemary, thyme, or parsley to the horseradish crust for added depth of flavor.
• Spicy Kick: For extra heat, add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the crust mixture.
• Sweetness: A touch of honey or maple syrup can balance the sharpness of the horseradish and mustard.
• Vegan Version: For a plant-based option, use thick-cut portobello mushrooms or cauliflower steaks instead of beef. The marinade works wonderfully with vegetables as well.

FAQs (Frequently Asked Questions)

Q: Can I use dried garlic instead of fresh?
A: While fresh garlic is preferred for its robust flavor, you can substitute with about 1-2 teaspoons of dried garlic powder if necessary.

Q: How long can I marinate the steaks?
A: It’s best to marinate for 1-2 hours. Marinating for too long can cause the meat to become mushy due to the acidity of the mustard and horseradish.

Q: Can I use a different cut of steak?
A: Absolutely! While ribeye and porterhouse are excellent choices, other cuts like New York strip or sirloin will also work well. Adjust cooking times accordingly based on the thickness of the steak.

Q: What’s the best way to check for doneness without a thermometer?
A: You can use the “touch test.” Gently press the center of the steak with your finger. If it feels very soft, it’s rare; slightly firm, medium-rare; and firm, well-done. However, a thermometer is always recommended for the most accurate results.

Q: Can I freeze the marinated steaks?
A: Yes, you can freeze the steaks after marinating. Wrap them tightly in plastic wrap and then in a freezer bag. Thaw completely in the refrigerator before grilling or broiling.

Final Thoughts

This Garlic & Horseradish Crusted Steak recipe is a guaranteed crowd-pleaser, offering a delightful blend of bold and savory flavors. Don’t hesitate to experiment with the variations and substitutions to create your own signature version. The key is to embrace the process and have fun in the kitchen. I encourage you to give this recipe a try, share your feedback, and perhaps pair it with a robust red wine for a truly unforgettable dining experience. Happy cooking!