Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pat steaks dry with paper towel and season all over with coarse salt and cracked pepper.
Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steaks to a cutting board and let rest for 5 minutes.
Horseradish Cream Sauce: Meanwhile, blend together cream cheese with sour cream in a small bowl until smooth. Stir in horseradish, Parmesan cheese, chives, salt and pepper.
Carve meat from the bone, then across the grain into slices. Serve with Horseradish Cream Sauce.