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Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze

5.0(898)

This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.

by Matt Lee And Ted Lee

Open original recipe

Easy, Quick, Weeknight, Main Course

Servings

2 servings

Total time

20 min

Calories / serving

837 kcal

Ingredients (10)

serves

3 tablespoons Dijon mustarddijon-mustard
2 tablespoons honeyhoney
1 tablespoon prepared horseradish, drainedprepared-horseradish
3 mint leaves, finely choppedmint
Kosher salt and freshly ground black peppersalt-and-pepper
2 tablespoons coarsely ground black pepperpepper
1/2 teaspoon ancho chili powder or red pepper flakes
1 teaspoon kosher saltsalt
2 New York strip steaks, 10 ounces each
2 tablespoons canola oilcanola-oil

Instructions (3 steps)

01To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
02Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
03Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, 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.