4 boneless ribeye steaks 3/4 to 1 inch thick (2.5lb)
1 tsp kosher salt
1/4 tsp freshly ground pepper
Olive oil
1 Tbsp unsalted butter at room temperature
1/2 tsp horseradish
1 tsp Dijon mustard
Instructions
Pat steaks dry and set out at room temperature 30 minutes to 1 hour before cooking. Preheat oven to 450 degrees and position rack in top third of oven. Season steaks generously with salt and pepper then rub each with a light coat of olive oil.
Roast steaks until browned on top and feel springy to touch in centers. 7 to 8 minutes for medium rare or 9 to 10 minutes for medium.
In a small bowl, mash together butter, horseradish and Dijon mustard. Season with a pinch of salt and pepper. Transfer steaks to plates and dollop each with horseradish butter.
Originally Submitted
6/2/2015
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