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Black Pepper New York Strip Steaks with Horseradish Sauce

Source of Recipe

From "Weber's Greatest Hits" by Jamie Purviance


Recipe Introduction

A classic steakhouse cut, the strip steak is cut from the center of the top loin. If you can find these steaks with some bone attached along one edge, that's a bonus. There are many regional names for this cut: New York strip, Kansas City strip, shell, Delmonico, Ambassador, hotel cut, and top loin. They are all very gratifying, no matter what you call them.

List of Ingredients

Sauce:
◦  ¾ cup sour cream
◦  2 tablespoons prepared horseradish
◦  2 tablespoons finely chopped fresh Italian parsley leaves
◦  2 teaspoons Dijon mustard
◦  2 teaspoons Worcestershire sauce
◦  ½ teaspoon kosher salt
◦  ¼ teaspoon freshly ground black pepper

◦  4 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
◦  2 tablespoons extra-virgin olive oil
◦  2 tablespoons Dijon mustard
◦  ¾ teaspoon kosher salt
◦  ¾ teaspoon freshly ground black pepper


Recipe

In a small bowl whisk together all the sauce ingredients. Cover and refrigerate until serving.

Brush the steaks on both sides with the oil. Spread the mustard evenly on both sides and then season both sides with the salt and pepper. Let the steaks stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450° to 550° F).

Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove the steaks from the grill and let rest for 3 to 5 minutes.

Serve the steaks warm with the sauce on the side.


Serves 4