New York Strip with Horseradish Mustard Sauce


I’m sure many of you will agree with me, when I say that, steak doesn’t need a recipe. You rub a little olive oil on it to keep it from sticking to the grill, salt and pepper, grill to desired degree of doneness and eat. Simple. End of story. But I was browsing through Fresh Every Day: More Great Recipes from Foster’s Market, which by the way is my new very favorite cookbook, when I saw a recipe for steak. It still looked pretty simple and sounded good (my two major qualifications for selecting a recipe).

Steak Marinating

It called for marinating the steak, which allowed me to use my cute vintage dish (always a plus). It also calls for making a horseradish mustard sauce. This was so good. It was not my usual steak, and I don’t know that I would give up my simple steak, but this tasted like something you would eat in a restaurant. One note, the marinade really darkens the steak, so it was a little difficult for me to judge doneness based on looks. So I attempted the professional chef way by poking it with my finger and trying to judge what it felt like. I must say it was cooked perfectly, but I still don’t feel confident in that method yet. The horseradish mustard sauce was also great on sandwiches later in the week.

New York Strip Steak
Serves 4

2 14 ounce New York strip steaks (about 1 1/2 inches thick)
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
salt and pepper

Place steaks in a container to marinate. Drizzle with Worcestershire sauce, vinegar, and olive oil. Sprinkle with 1/2 the rosemary and fresh ground pepper and press into the meat. Marinade for at least an hour and up to overnight in the refrigerator. Bring the steaks to room temperature before grilling and sprinkle with salt.

Place the steaks on a hot grill and cook to desired degree of doneness. I cooked mine about 3 minutes per side because I like them rare.

Let the steaks rest for about 10 minutes before slicing (or just serve them whole, like I did).

Horseradish Mustard Sauce
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 cup buttermilk
1 tablespoon sour cream
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 teaspoon chopped rosemary

Mix all ingredients in a small bowl. Add more salt and pepper to taste. This will keep in the refrigerator for up to a week.


This will be my entry for this week’s Bookmarked Recipes hosted this week by it’s creator Ruth at Ruth’s Kitchen Experiments.

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  1. says

    Looks very good. I posted a link to a mashed sweet potato recipe on your sweet potato post but don’t see it…was it deleted?

    Have you ever made the Chicken Thai Soup from the Best of ATK cookbook? It’s delicious.

  2. says

    The horseradish mustard sauce looks delish! I agree with you that the easier recipes are best, although our time constraints have different causes. I’ve never gotten the hang of poking the steak to see if it’s done, either. What, maybe it’ll holler if it isn’t done?

  3. Pam says

    Alicia – I didn’t delete it, I don’t know how to delete something in a comment! I can’t even delete spam! So, repost it. No, I haven’t tried the Chicken Thai Soup recipe (amazingly enough, I don’t have that cookbook).

  4. says

    I hear ya on that simple steak but this sounds real good… just bookmarked it myself!

    Thanks for sending this into the bookmarked recipes round up

  5. says

    I hear ya on that simple steak but this sounds real good… just bookmarked it myself!

    Thanks for sending this into the bookmarked recipes round up