Ingredients
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2 tbsp. coarsely ground black pepper
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1/2 tsp. Ancho chili powder or red pepper flakes
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1 tsp. kosher salt
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2 (10 oz. ) Boneless Strip Steaks
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2 tbsp. canola oil
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Glaze
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3 tbsp. Dijon mustard
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2 tbsp. honey
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1 tbsp. prepared horseradish, drained
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3 mint leaves, finely chopped
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Kosher salt, to taste
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freshly ground black pepper, to taste
Directions
- To make the glaze, whisk together mustard, honey, horseradish, and mint in a small bowl. Season with salt and pepper, and set aside.Heat oven to 425-F. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.Place a medium ovenproof saute pan over high heat, and heat oil until smoking. Place steaks in pan, rub side down, and sear for 35 to 40 seconds. Turn steaks over, salt, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes.Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving..
Recipe Note
Blog post: https://www.lobels.com/new-york-strip-steak-with-horseradish-mint-glaze-from-bobby-flay-18
