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

Ingredients

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

• Nutritional Information

  • • Nutritional analysis per serving (2 servings)

      896 calories; 63 grams fat; 20 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 18 grams sugars; 56 grams protein; 232 milligrams cholesterol; 1617 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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2 servings

Preparation

1. To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
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.
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. Turn steaks over, salt, 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.

20 minutes