Receta Horseradish-Crusted Strip Steaks
Horseradish-Crusted Strip Steaks
July 18, 2015・Bill Harris・Leave a Comment
We’re just back from a marathon drive up the West Coast. We started in Los Angeles and drove along US 1 to Brookings, Oregon in 8 days, stopping somewhere different every night. Whew! Marathon is an understatement, but it was an amazing drive with lots of windy, curvy ups and downs and incredible vistas.
One of our stops was the Hearst Castle in San Simeon. Built by American publishing magnate, William Randolph Hearst, the expansive estate sits atop a mountain on the Central Coast overlooking the Pacific Ocean. Along the drive up to the castle, we passed pastoral fields of grazing cattle. We later learned that the ranch is the nation’s largest single-source supplier of free-range, all-natural, grass-fed beef.
Hearst Ranch cattle graze on the estate grounds.
Hearst entertained many of the Hollywood and political elite in the 1920s and 1930s at the stately, Spanish-influenced mansion, designed by American architect, Julia Morgan,
The view of the Pacific Ocean from the castle is spectacular.
We’ve been eating less red meat this year, but after the trip, I came home jonesing for some beouf. I haven’t been grilling as much this year either, so for today’s post, I fired up the grill and made these horseradish-crusted New York Strip steaks as part of our friend, Felix’s, birthday celebration.
I have two of Weber’s grilling cookbooks, and I adapted this recipe from Weber’s New Real Grilling by Jamie Purviance. It’s truly one of my favorite grilling cookbooks.
Horseradish-Crusted Strip Steaks
(Adapted from Weber’s New Real Grilling by Jamie Purviance)
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons prepared horseradish
- 4 10-ounce New York Strip steaks (1- to 1 1/2-inch thick)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepperInstructions
1. Preheat grill to high heat (about 475 to 500 degrees).
2. In a small bowl, mix together mayonnaise, Parmesan cheese, and breadcrumbs. Brush steaks with olive oil and season with salt and pepper.
3. Transfer steaks to grill and sear for 2 to 3 minutes with lid closed. Turn and spread horseradish mixture on each steak. Close grill lid again and cook for 4 to 5 minutes or until internal temperature reaches 130 degrees for medium rare or 140 degrees for medium. Use a meat thermometer to avoid overcooking.
4. Transfer steaks to a plate and let rest for 5 minutes.4.2.1.1
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I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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