Garlic-Brushed Sirloin With Horseradish Cream
Char-grilled sirloin steaks infused with warm garlic oil, paired with a zesty horseradish and sour cream sauce brightened by fresh chives. Medium-rare beef with peppery bite and creamy coolness makes this a steakhouse-style dinner perfect for weeknight entertaining or special occasions. Bobby Flay's version skips complicated techniques, letting quality beef and bold condiments shine.
Ingredients
- 4 none sirloin steaks (4 ounce each)ribeye or New York strip1:1beef
richer marbling adds fat
- ¼ cup olive oil
- 3 none garlic cloves, whole
- 1 cup light sour cream
- 6 tablespoons prepared horseradish, drained
- ¼ cup fresh chives, finely chopped
- ¾ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- 1
Remove steaks from refrigerator and let sit covered at room temperature for 20 minutes.
- 2
Combine oil and garlic in a small saucepan and warm over low heat for 2 minutes. Remove from heat and let sit for 15 minutes.
- 3
Prepare grill.
- 4
Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Cover and refrigerate.
- 5
Brush each steak on both sides with garlic oil and season with remaining salt and pepper.
- 6
Place steaks on grill and cook over high heat, brushing with oil every minute until golden brown and charred on first side.
- 7
Flip steaks and continue grilling until internal temperature reaches 145 degrees.
- 8
Transfer steaks to a platter, tent with foil, and rest for 5 minutes before serving with horseradish sauce on the side.
Tips
Let steaks rest at room temperature before grilling to ensure even cooking and avoid cold centers.
Brush steaks frequently with garlic oil to build flavor and help develop the char.
Tent finished steaks with foil during rest to retain heat without continuing to cook the surface.
Good to Know
Horseradish sauce keeps refrigerated in an airtight container for up to 3 days. Cooked steaks are best eaten fresh but can be refrigerated for 1 day and reheated gently.
Prepare horseradish sauce up to 2 days ahead. Infuse garlic oil 30 minutes before grilling. Bring steaks to room temperature no more than 20 minutes before cooking.
Serve immediately on warm plates with horseradish sauce spooned alongside. Pair with grilled vegetables, baked potato, or a crisp salad.
Common Mistakes
Skip the room-temperature rest to avoid uneven cooking with cold centers.
Neglect frequent oil brushing to miss the char and garlic flavor buildup.
Over-grill beyond 145 degrees to prevent dry, tough meat.
Substitutions
Dairy-Free Swaps
General Alternatives
richer marbling adds fat
FAQ
Can I use a cast-iron skillet instead of a grill?
Yes. Heat the skillet over high heat until very hot, then sear steaks 4-5 minutes per side. You won't get char as pronounced, but the crust and internal doneness will be similar.
What if I don't have prepared horseradish?
Fresh grated horseradish works better but is sharper, so use 1 tablespoon less per cup of sour cream. Prepared mustard diluted with sour cream is a milder substitute.
How long can I keep the garlic oil?
Refrigerate in an airtight container for up to 5 days. Warm gently before using. Discard if garlic shows any mold or off odors.