Tasty Tuesday - Horseradish Crusted Ribeye

Confession: I worked at Outback Steakhouse for 4 years.

Started in college so I could have extra money for 5 points books and picked up shifts during my first year after college, as well. As many cheese fries, caesar salads, steaks, and brown bread that I ate while working there, I still love going to eat there.

When I saw this recipe yesterday while browsing the internet, I got REALLY excited. My favorite steak at Outback was the Horseradish Crusted Filet so after work I headed straight to Publix and picked up some sirloins that were on sale.

If your boyfriend / hubby likes horseradish, make these steaks for him immediately. You will win major brownie points.

Horseradish Crusted Ribeye



Her pretty picture.

 

My crappy Blackberry pic.



3 tablespoons unsalted butter, at room temperature

1 1/2 tablespoons prepared horseradish

1/4 cup panko Japanese breadcrumbs

2 ribeye steaks (or whatever kind of steak you like)

salt and pepper to taste

It doesn't say to, but I marinated my steaks in worcestershire, salt, pepper and some garlic powder for a few hours.

In a medium-sized bowl with a wooden spoon cream the butter. Once the butter is light and fluffy, add the horseradish and season to taste with salt and pepper. Add the breadcrumbs and mix until they have been incorporated. Refrigerate for 5 minutes to stiffen up so its easier to crumble.

Preheat the broiler or the oven to the highest temperature.

Season your steaks with salt and pepper to your taste. In a hot cast iron skillet, sear the steak until a nice browned crust is formed, 2 to 3 minutes on the first side. Turn the steaks over and sear the other side. Cook another 3 to 4 minutes for medium rare. Crumble the horseradish breadcrumb topping over each steak and place in the broiler until the crust becomes golden.