2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg) 1 tsp (5 mL) EACH coarse salt and cracked black pepper Horseradish Cream Sauce 4 oz (125 g) plain spreadable cream cheese ½ cup (125 mL) sour cream or plain Greek yogurt ¼ cup (60 mL) prepared horseradish 2 tbsp (30 mL) EACH grated Parmesan cheese and finely chopped fresh chives ¼ tsp (1 mL) EACH salt and fresh ground pepper

1. Pat steaks dry with paper towel and season all over with coarse salt and cracked pepper. 2. 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. 3. 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. 4. Carve meat from the bone, then across the grain into slices. Serve with Horseradish Cream Sauce.

Grilled Steak with Horseradish Cream Sauce

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

T-Bone Steak