Name: Scarlett Greens HG Walter Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 pieces ribeye or sirloin steak; 2 tsp Kosher salt; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (or other high smoke point oil); 2 tbs unsalted butter; 2 pieces fresh thyme sprigs; 2 pieces garlic cloves, lightly crushed; 1 cups sour cream; 3 tbs prepared horseradish (jarred); 2 tbs mayonnaise; 1 tbs lemon juice; 1 tsp Dijon mustard; 1 tbs finely chopped chives; 1 tsp salt; 1 tsp freshly ground black pepper; 1 cups garden cress (or watercress); 1 tbs extra virgin olive oil; 1 pieces lemon wedge

Method

Steak

Bring steak to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking so they come to room temperature. This ensures even cooking.

Season

Pat steaks dry with paper towels. Season both sides generously with Kosher salt and freshly ground black pepper, pressing lightly to adhere.

Preheat pan

Heat a heavy skillet (cast iron is ideal) over high heat until very hot, about 4–5 minutes. Add vegetable oil and swirl to coat the pan.

Sear steaks

Place steaks in the hot pan without overcrowding. Sear undisturbed for 2½–3½ minutes per side for medium-rare (times vary by thickness). Use tongs to flip.

Baste with butter and aromatics

During the last 1–2 minutes of cooking, add the unsalted butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly to baste and flavor them.

Check doneness and rest

Use an instant-read thermometer: 125–128°F (52–53°C) for medium-rare, 135°F (57°C) for medium. Transfer steaks to a cutting board and rest loosely tented with foil for 5–10 minutes to allow juices to redistribute.

Horseradish cream (GF)

Combine ingredients

In a bowl, combine sour cream, prepared horseradish, mayonnaise, lemon juice, Dijon mustard, and chopped chives. Stir until smooth and homogenous.

Season

Season the cream with salt and freshly ground black pepper to taste. Adjust horseradish (add more ½–1 tbs) if you prefer more heat. Chill for at least 15 minutes to let flavors meld; can be made up to 24 hours ahead and kept refrigerated.

Garnish & finish

Dress cress

Toss the garden cress with the extra virgin olive oil and a squeeze of the lemon wedge just before serving. Season very lightly with a pinch of salt if desired.

Slice and serve

Slice rested steaks against the grain into ¼–½ inch thick slices. Plate the steak, spoon a generous dollop of horseradish cream alongside or on top of the steak, and finish with a small mound of dressed cress. Serve immediately.

Hg Walter Steak Recipe