Horseradish Steak Recipe

Horseradish Steak

Serves 4
A favorite in Chicago steak houses, this is a spectacular dressed up presentation. We like to use a New York steak but it’s also perfect on a tenderloin or petite fillet


  • 4 New York steaks, about 8 oz each
  • Salt and pepper, to taste
  • Horseradish Crust:
  • 6 Tbsp salted butter, at room temperature
  • 3 Tbsp prepared horseradish
  • Salt and pepper, to taste
  • 1/2 cup panko breadcrumbs
  • Horseradish Sour Cream:
  • 3 Tbsp prepared horseradish
  • 1 cup sour cream


  1.   Place the butter in a medium-sized bowl and beat with an electric mixer till light and fluffy. Add the horseradish and season to taste with salt and pepper. Stir in breadcrumbs.
  2. Pat the butter mixture into 4 flat disks, each to fit on one steak. Wrap and chill for at least 1 hour until firm.
  3. Mix together the horseradish and sour cream until smooth. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate.
  4. Adjust the oven rack to the top third of the oven. Preheat the broiler.
  5. Heat a large heavy, ovenproof frying pan over medium-high heat. Season the steaks with the salt and pepper. Sear steaks 3-4 minutes on each side (145°F for medium rare) or till done as desired.
  6. Place the horseradish breadcrumb disk on each steak, and place under the preheated broiler until the crust becomes golden.
  7. Serve with Horseradish Sour Cream. Yummy with mashed potatoes and veggies.  

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