New York Strip Steaks with Horseradish Mustard Sauce

• 2 (14 oz) New York Strip steaks, 1 1/2″ thick (we are partial to Thousand Hills!)
• 1/4 C Colonel Pabst Worcestershire Sauce
• 3 Tb olive oil
• 2 Tb chopped fresh rosemary
• a generous amount of freshly ground pepper

1. Mix Worcestershire sauce, olive oil, and rosemary in a small bowl.
2. Put steaks in large resealable bag and add marinade.
3. Turn bag a few times to coat meat with the sauce, then press out as much air from the bag as possible.
4. Place in refrigerator and allow to marinate 6-8 hours, or overnight.
5. Bring to room temperature and sprinkle liberally with fresh ground pepper.
6. Prepare a hot fire in a charcoal or gas grill, or heat a grill pan over medium-high heat.
7. Place steaks on grill – 5 to 6 minutes per side for rare, 7 to 8 minutes for medium-rare.
8. Let rest and serve with sauce.

Horseradish Mustard Sauce

• 1 Tb prepared horseradish
• 1 Tb Dijon mustard
• 1/4 C buttermilk (or 1/4 cup milk + 1 Tb lemon juice)
• 1 Tb sour cream
• 1 tsp freshly ground black pepper
• 1/2 tsp salt
• 1 tsp chopped rosemary

1. Mix all ingredients in small bowl.
2. Refrigerate for one hour.

*Shared with permission from Colonel Pabst Worcestershire Sauce

Back to Recipes