PAN FRIED RIBEYE STEAK
Skip the busy expensive restaurant for this PAN FRIED RIBEYE STEAK with CREAMY HORSERADISH SAUCE. An easy and indulgent dinner idea.
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We are big-time steak lovers at my house. Rarely do I go to a steak house and leave more satisfied than had I actually made myself a steak dinner at home. Maybe I’m too particular about it. Preparing a steak at home lets you control the sear and doneness completely. Cook it exactly to your preferences from bloody to shoe-leather…you do you.
- Any cut of steak will work: ribeye, filet, flank, or NY Strip. Adjust cook time depending on size and thickness.
- Leftovers will store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop until warmed through, or in the microwave.
- Let your steaks rest for at least 5 minutes before cutting into them. This will allow the juices to redistribute throughout the steak, making it more flavorful and juicy.
- Choosing your horseradish: You can find prepared horseradish in the sauce aisle of your supermarket.
- What to serve with ribeye steaks: I like to serve this steak with a simple baked potato, mashed potatoes, grilled asparagus, or a side salad.
- If uncertain about the level of doneness, use an instant-read meat thermometer. For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C). The steak will continue to cook a bit as it rests.
More Recipes For Steak Fans:
STEAK KABOBS – FILET MIGNON – CHIMICHURRI STEAK
PAN FRIED RIBEYE STEAK
Skip the busy expensive restaurant for this PAN FRIED RIBEYE STEAK with CREAMY HORSERADISH SAUCE. An easy and indulgent dinner idea.
Ingredients
- STEAKS:
- 3 tablespoons Worcestershire sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil, divided
- 2 (12oz. each) ribeye steaks
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon unsalted butter
- 1 garlic clove, smashed
- 1 rosemary sprig
- SAUCE:
- ¼ cup heavy whipping cream
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon balsamic vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped chives
Instructions
- STEAKS: In a large mixing bowl whisk together the Worcestershire sauce, balsamic vinegar, and 1 tablespoon of olive oil. Add the steaks and turn to coat in the marinade. Marinate the steaks for 30 minutes.
- Heat the remaining tablespoon of olive oil in a large skillet on high heat.
- Remove steaks from the marinade and season with Kosher salt and black pepper.
- Place steaks on the hot skillet and cook for 5 minutes on one side.
- Flip the steaks and add butter, smashed garlic clove, and rosemary sprig to one side of the pan. Carefully tilt the pan and spoon the melted butter over the steaks for 1-2 minutes.
- Remove the steaks to a plate, loosely covered with foil, and allow to rest for 5-10 minutes before serving.
SAUCE: Combine the heavy cream, sour cream, Dijon, horseradish, balsamic vinegar, salt, black pepper, rosemary, and chives.
Spoon the sauce over the steaks and serve immediately.
Notes
For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C). The steak will continue to cook a bit as it rests. Adjust cook time depending on thickness of steak.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 335Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 13gCholesterol 82mgSodium 518mgCarbohydrates 7gFiber 1gSugar 5gProtein 15g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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