Rib Eye Steaks with Garlic
Fresh or jarred horseradish can be used in this recipe. Buy both in small quantities. Fresh horseradish will stay fresh for 3 weeks and jarred, once opened, will last for only 4 weeks.
4 rib eye steaks (6 oz. each)
1 1/2 Tbsp butter or margarine
1 1/2 Tbsp vegetable oil
1 red onion, chopped
3 cloves garlic, crushed
1/3 cup beef broth
2 Tbsp grated fresh horseradish tablespoons jarred
3/4 tsp salt
1/2 tsp freshly ground pepper
Pat steaks dry with paper towels. Heat skillet over medium-high heat. Add steaks to skillet. Cook for 5 minutes per side for medium. Remove and keep warm.
Add butter and oil to skillet; mix. Add onion and garlic; saut� until tender, about 5 minutes or until onion is brown and pan juices have almost evaporated. Remove with a slotted spoon.
Add broth to skillet. Cook, stirring continually, about 2 minutes or until sauce is reduced. Return onion mixture to skillet. Add horseradish, salt and pepper to skillet.
Heat sauce to serving temperature. Spoon over steaks.
Keep steaks warm while preparing the sauce by placing them on an ovenproof dish in a 250F oven. Keep a mixture of half butter and half vegetable oil in the refrigerator to have on hand for flavorful vegetable saut�ing.