Best 3 Blackened Steaks With Horseradish Cream Recipes
Blackened steaks with horseradish cream is a tantalizing dish that combines the bold flavors of blackened seasoning with the creamy tang of horseradish. The key to this dish is the blackened seasoning, a unique blend of spices that creates a crispy exterior and a juicy interior. The horseradish cream adds a zesty touch that perfectly complements the robust flavor of the steak. This dish is sure to impress any steak lover and is perfect for a special occasion or a casual weeknight meal.
Check out the recipes below so you can choose the best recipe for yourself!
PORTERHOUSE STEAK WITH HORSERADISH SAUCE
Steps:
- Heat a grill or grill pan to medium-high heat.
- Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
- Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.
SEASONED STEAKS WITH HORSERADISH CREAM
My sauced-up tenderloin is summer comfort at its best. It pulls together with simple sides-we like mashed potatoes and green beans-and doesn't need much to shine because it's that good. -Jenna Ewald, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Lightly oil grill rack. Mix salt, garlic powder, parsley flakes, chili powder and pepper. Rub over both sides of steaks., Grill steaks, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix butter, horseradish and garlic until blended; gradually whisk in cream. Serve with steaks.
Nutrition Facts :
GARLIC & HORSERADISH CRUSTED STEAKS
Garlic & Horseradish...what could be better?! I got this recipe form Central Market located here in TX and changed it a bit. (Cook time is actually the time to let it marinate in the fridge)
Provided by Rise3834
Categories Kosher
Time 1h40m
Yield 2-4 Steaks
Number Of Ingredients 8
Steps:
- Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
- Spread generously over the beef.
- Marinate, covered, in the refrigerator for 1 to 2 hours.
- Season with kosher salt and additional pepper.
- Grill or broil to desired temperature.
- Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
- Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
- Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.
Tips:
- Choosing the right cut of steak: Opt for a thick cut steak, at least 1 inch thick, to ensure even cooking and prevent overcooking. Ribeye, strip loin, or tenderloin are excellent choices for blackened steaks.
- Seasoning the steak: Create a flavorful crust by generously seasoning the steak with a blend of spices. Paprika, garlic powder, onion powder, cayenne pepper, and black pepper are commonly used in blackened steak recipes.
- Using a cast-iron skillet: Cast-iron skillets retain heat exceptionally well, making them ideal for searing the steak and achieving a crispy crust. If you don't have a cast-iron skillet, you can use a heavy-bottomed skillet.
- Searing the steak: Sear the steak over high heat for a few minutes per side to create a crispy crust and lock in the juices. Avoid moving the steak around too much while searing, as this can prevent a good crust from forming.
- Basting the steak: Enhance the flavor of the steak by basting it with melted butter or oil during the searing process. This helps distribute the seasonings evenly and adds richness to the steak.
- Cooking the steak to your desired doneness: Use a meat thermometer to monitor the internal temperature of the steak and cook it to your preferred doneness. For medium-rare, aim for an internal temperature of 135°F (57°C), medium is 145°F (63°C), and medium-well is 155°F (68°C).
- Making the horseradish cream sauce: Combine sour cream, mayonnaise, prepared horseradish, lemon juice, and chopped parsley to create a creamy and tangy sauce that complements the blackened steak perfectly.
- Serving the blackened steak: Let the steak rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Conclusion:
Blackened steaks with horseradish cream sauce is a classic dish that combines bold flavors and textures to create a memorable meal. By following these tips and using high-quality ingredients, you can easily prepare this dish at home and impress your family and friends with your culinary skills. The tender and juicy steak, crispy crust, and creamy horseradish sauce come together to create a symphony of flavors that will leave a lasting impression. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that will transport your taste buds to a whole new level of satisfaction.
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