Garlic Horseradish Crusted Steaks Recipes

GARLIC & HORSERADISH CRUSTED STEAKS

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.

HORSERADISH CRUSTED STEAK WITH PALE ALE DEMI-GLACE AND POTATO CRAB RISSOLE

Steps:

• Preheat oven to 400 degrees F.
• Rinse strip loin to remove residue and season with salt. Combine horseradish and black pepper in a small bowl to make a paste. Place loin in roasting pan and coat entirely with paste. Roast until the meat reaches an internal temperature of 140 to 142 degrees F as measured with an instant-read thermometer, about 30 to 40 minutes, then remove from oven and let rest to carryover cook to about 150 degrees for medium-rare, or cook for whatever length of time is needed (usually specified on your meat thermometer) for your desired level of doneness.
• For the sauce, heat grapeseed oil in a large saucepan over medium heat. When it begins to shimmer, add the beef trimmings and cook for about 10 minutes until you see that the fat is rendered from the meat. You should pour off all but 2 tablespoons fat or, if necessary, supplement with grapeseed oil if you do not have 2 tablespoons in the pan. Add garlic and onion and gently saute until the onion turns translucent. Pour beer into the pan and cook over medium heat until most of the alcohol has evaporated, then stir in the beef base (which has been diluted in water) and tomato paste. Return to a boil, lower the heat to medium-low and allow to reduce by half. Strain into a bowl and gradually whisk in cubed butter. Nest bowl in another bowl filled with hot water and cover to keep warm.
• For the vegetable medley, blanch carrots and haricots verts for 2 minutes in salted water and drain well. Heat the grapeseed oil over medium-high heat in a large saute pan. When it begins to shimmer, add shallot, peppers, carrots and green beans and season with salt and pepper. Saute until the shallot turns translucent and the peppers begin to soften. Remove to a bowl and cover until needed. Reserve the saute pan.
• For the rissole, boil the potatoes until soft, and drain well.
• For the onion rings, heat oil in the reserved saute pan over medium-high heat. Combine flour, cornstarch, baking powder and salt in a small bowl and pour the beer in a stream while whisking constantly. Dip the onion slices into the batter and fry until golden. Drain on paper towels and keep warm. Discard oil and reserve the saute pan.
• Return to the rissole. In the same pan saute pan, heat 1 tablespoon of the grapeseed oil over medium high heat in a large skillet, reserving the other tablespoon. When it begins to shimmer, saute the white onion until tender. Transfer the onion to the potatoes which have been boiled for the rissole, reserving the saute pan. Season potatoes, to taste, with salt and pepper, and mash together. Fold in the scallions and crab trying to avoid breaking up the crab. Allow to sit until cool enough to handle, then use 3-inch circle cutters as molds and form the potato/crab mixture into circles. In the same pan, heat additional grapeseed oil for the rissole over medium-high heat and sear the potato cakes leaving undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further until the cake is firm. Remove from heat and keep warm.
• Slice roast sirloin. Place a rissole circle on serving plate. Place sliced beef on top and spoon demi-glace over. Top with onion rings. Arrange some vegetable medley around.

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI

Steps:

• Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
• Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
• The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
• This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
• Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

GARLIC STEAK WITH HORSERADISH SAUCE BY BOBBY FLAY

Steps:

• Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
• Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.
• Prepare grill.
• Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
• Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper. Place steaks on the grill, and cook over high heat for 4-5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5-6 minutes or until internal temperature reaches at least 145° (medium-rare).
• Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

SEASONED STEAKS WITH HORSERADISH CREAM

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.

HORSERADISH-ENCRUSTED BEEF TENDERLOIN

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.