Seared Rib-eye Steak With Horseradish Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Garden2 | 2 | Servings | |
INGREDIENTS
| 2 | Steaks, rib-eye – 12 oz ea | |
| 2 | Garlic cloves, minced | |
| 3 | T | Worcestershire sauce |
| 1 | t | Dried oregano flakes |
| 1 | T | Vegetable oil |
| 1/3 | c | Sour cream |
| 2 | T | Prepared horseradish |
| 1 | ds | Tabasco sauce |
| Oil to cover bottom of pan | ||
| Salt and pepper, to taste |
INSTRUCTIONS
Combine garlic, two tablespoons of the Worcestershire sauce, oregano, and oil in a small bowl. Rub mixture onto steaks and refrigerate for one hour. Heat a small amount of oil in a large heavy-duty skillet over high heat. When the oil is hot, add steaks and sear on one side until well browned. Flip the steaks over and sear until meat is cooked to desired doneness. Combine sour cream, horseradish, one tablespoon Worcestershire sauce, and Tabasco. Place steak on plate and spoon horseradish sauce over steak. Salt and pepper to taste. Serves 2. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 142 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 129
Total Fat: 14.7g
Cholesterol: 19.9mg
Sodium: 329.9mg
Potassium: 316.7mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: 5.2g
Protein: 1.2g