NY Strip Steaks

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Ingredients: 

• 2 - 14 oz.New York Strip Steaks, 1-1/2" thick​
• 1/4 cup Col. Pabst Worcestershire Sauce
• 3 Tbls MOV Extra Virgin Olive Oil
• 2 Tbls chopped fresh rosemary
• generous amounts of NHHS Ground Pepper

​
​Horseradish Mustard Sauce ingredients: ​​

• 1 Tbls prepared horseradish
• 1 Tbls Dijon mustard
• 1/4 cup buttermilk (or 1/4 cup milk + 1 Tbls lemon juice)
• 1 Tbls sour cream
• 1 teas NHHS Ground Black Pepper
• 1/2 teas Salt
• ​1 teas chopped rosemary

​Directions:
Place Worcestershire sauce, olive oil, and chopped rosemary in a small dish and mix well.

Put steaks in a large ziplock freezer bag.

Add Worcestershire mixture. Turn bag a few times to coat meat with the sauce, then press out as much air from the bag as possible. Put in the refridgerator and allow to marinate 6-8 hours, or overnight.
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Bring to room temperature and sprinkle with ground pepper.

Prepare a hot fire in a charcoal or gas grill or heat a grill pan over medium-high heat.

Place steaks on grill for about 5 to 6 minutes per side for rare and 7 to 8 minutes for medium rare. Let steaks rest and serve with sauce.

For the horseradish sauce, mix all ingredients in a small bowl and refrigerate for one hour before serving atop the steaks.
​Enjoy!!

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