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
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

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Total: 20 minutes

Servings: 2

Author : Matt Lee And Ted Lee

beef dijon mustard honey

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

Instructions

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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.

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