Golden Fig Fine Foods

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 resealableĀ 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 hotĀ 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