Ribeye Steaks with Horseradish Mustard Sauce
If you're a steak fan, you'll love this ribeye recipe. Ribeye steaks are marinated then grilled and served with a creamy horseradish mustard sauce.
Servings 4 people
Ingredients
For the steaks:
- ¼ cup Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoon olive oil
- 2 tablespoons chopped fresh rosemary
- 2 14-oz. each ribeye steaks
- Sea salt and freshly ground pepper to taste
For the Horseradish Mustard Sauce:
- 2 tablespoons prepared horseradish sauce
- 1 tablespoon Dijon mustard
- ¼ cup buttermilk
- 1 tablespoon sour cream
- 1 teaspoon freshly ground pepper plus more to taste
- ½ teaspoon sea salt plus more to taste
- 1 teaspoon chopped rosemary
Instructions
- Prepare a charcoal or gas grill for direct heat.
- Combine the first five ingredients in a glass dish or large resealable plastic bag. Add the steaks and turn to coat on both sides.
- Marinate steaks in the refrigerator for at least 1 hour, but no more than eight hours.
- Bring steaks to room temperature just before cooking. Sprinkle both sides with salt and pepper to taste.
- Place steaks on a hot grill and cook for 5-6 minutes per side for rare (110 degrees). For medium-rare steaks, slide the steaks to one side of the grill away from direct heat and grill for an additional 7-8 minutes until the steak’s internal temperature reaches 120 degrees.
- Let steaks rest for 10 minutes on a cutting board, loosely covered with foil.
- Just before serving, drizzle with horseradish mustard sauce.
- Combine all ingredients in a small bowl. Season with additional salt and pepper if desired.
- Store any leftovers in an airtight container. Sauce will keep up to a week.