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

Name: Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze
Total time: 20 min
Yield: 2 servings
Ingredients: 3 tablespoons Dijon mustard; 2 tablespoons honey; 1 tablespoon prepared horseradish, drained; 3 mint leaves, finely chopped; Kosher salt and freshly ground black pepper; 2 tablespoons coarsely ground black pepper; 1/2 teaspoon ancho chili powder or red pepper flakes; 1 teaspoon kosher salt; 2 New York strip steaks, 10 ounces each; 2 tablespoons canola oil

Recipe from Bobby Flay

Adapted by Matt Lee and Ted Lee

Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze — Craig Lee for The New York Times

Total Time: 20 minutes
Rating: 5(813)
Comments: Read comments

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. —Matt Lee And Ted Lee

Featured in: A Pretty Penny's Worth of Prime Beef

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Ingredients

Yield:2 servings

For the Glaze

3tablespoons Dijon mustard
2tablespoons honey
1tablespoon prepared horseradish, drained
3mint leaves, finely chopped
Kosher salt and freshly ground black pepper

For the Steaks

2tablespoons coarsely ground black pepper
½teaspoon ancho chili powder or red pepper flakes
1teaspoon kosher salt
2New York strip steaks, 10 ounces each
2tablespoons canola oil

Ingredient Substitution Guide

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Preparation

Step 1
To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
Step 2
Heat 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.
Step 3
Place 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.

Ratings

5 out of 5

813 user ratings

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Comments

Steve Abbott7 years ago

This has become my "go to" steak recipe. I love the mint and tend to use much more, usually 10-15 finely chopped leaves. I have used boneless rib eye, and typically cook it on the BBQ grill using direct medium, cooking the down rub side about 2-3 minutes, and then turning it over for an additional 5-6 minutes until medium rare . I use the glaze as per the recipe during the last 2 minutes and again while resting. It is delicious!.

Daniel7 years ago

We also have found this to be a favorite! We have been using thick NY steaks. I put the rub on all 4 sides, and brown all 4 sides for 30-45 secs per each of those 4 sides. I also put the glaze on the steak as I remove the cast-iron from the stovetop, and it caramelizes a little over the 14-16 minutes needed to bring the center to about 125 F, at which point we remove it to rest. Love it, and our guests do as well.

Kelli Cline7 years ago

used dijon mustard with horseradish already mixed in; left salt/pepper/chili mister on steak for ~ 1 hour before cooking. This was delicious; served with roasted broccoli and sautéed shredded parsnips with walnuts and parmesan cheese

Lenora J Lopez Schindler4 months ago

This is such a simple way to cook a steak indoors, I ate the sauce on everything, since the amount was more than we needed for the meal. It’s a great salad dressing. The steak turned out perfectly. I tend to overcook a steak unless I grill it. With this method it came out a deliciously rare.

Betsy7 months ago

I'll admit, I was a little skeptical about the mustard/honey/horseradish/mint combo, but it was fantastic. All are things we regularly have around and it really ups the steak. Would recommend using a temp probe and cooking to desired pre-temp rather than 8-10 minutes since we had to do a quick sear on a few of the really rare pieces. Will definitely put this in the steak rotation.

Lenora J Lopez Schindler8 months ago

I have never liked cooking thick steaks on the stove, mainly because I have either overcooked them or undercooked them. This recipe was perfect in every way. The timing made the steaks rare to medium rare. The basting sauce was so good I save half out to dip bites of steak the only change I made was out of laziness, I didn’t have mint so I substituted fresh Thai basil and carrot tops. The carrot tops added a grassy herbal quality and brought out the minty tinges of the Thai Basil.

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