Recipe: Ribeye Steaks with Horseradish Sauce

Quick, easy, and oh-so creamy! Serve our horseradish sauce alongside pan-seared ribeye steaks for a truly decadent meal! Fine-dining, at home.

Preparation Time: 10 minutes


  • 1/3 cup sour cream
  • ¼ cup and 2 tablespoons prepared horseradish
  • 2 teaspoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1 tablespoon mayonnaise
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sugar


  1. Place all ingredients in a small bowl and mix thoroughly with a whisk.
  2. Refrigerate until ready to use.


Pan searing is a technique that uses high heat to create a nice, uniform, caramelized crust on the surface, while simultaneously containing the juices inside of your meat. It’s generally a quick and efficient method for cooking protein indoors.


  • Canola oil or grapeseed oil
  • Kosher salt or sea salt
  • Stainless steel or cast iron pan (aluminum works as well)
  • Battery operated meat thermometer
  • Stove

When choosing a pan, consider how much protein you will be cooking. If the pan is too crowded, your protein will steam instead of caramelize, so be certain to leave at least two inches between each piece.


  1. Prior to cooking, defrost your steaks. There are two ways to safely defrost:
    • Remove your meat from the freezer 24 hours prior to cooking and place it in the fridge to defrost.
    • Place your meat in a bowl under cold, running water. Choose a bowl large enough to keep the meat or seafood fully submerged in water while defrosting. Do not remove the meat from its packaging until it’s defrosted.
  2. Remove the meat from its packaging and place on a plate lined with a paper towel to pat dry. Wet meat won’t properly caramelize when searing.
  3. Sprinkle a light and even coating of kosher salt or sea salt (a pinch will do) on both sides of your meat to season. Do not use iodized salt as it is difficult to season evenly with and tends to be saltier to taste.
  4. Place the pan on the largest burner and turn to the highest available setting. Heat the pan for one minute, before evenly coating the bottom with oil.
  5. Heat the oil until it begins to smoke, then add your meat.
  6. To ensure an even, crusty sear, use a spoon or a spatula to lift up each piece of meat to allow the oil to re-coat the pan underneath.
  7. Gently flip your steaks over every 15 to 20 seconds until golden brown on both sides, and the desired internal temperature is achieved. To test the temperature, insert your thermometer into the center of the meat until the temperature registers.
    1. Rare: 115 degrees
    2. Medium rare: 120 degrees
    3. Medium: 140 degrees
    4. Medium well: 150 degrees
    5. Well done: 155 degrees
  8. Once cooked, remove the meat from the pan and let it rest for 10 minutes per pound. For an eight-ounce steak, rest for five minutes after cooking.