Grilled steak with horseradish cream and caramelized onions
Savor the rich flavors of a perfectly grilled porterhouse steak paired with tangy horseradish cream and sweet caramelized onions. This easy yet elegant recipe combines tender short loin beef with a zesty horseradish sauce and deeply flavorful onions, making it ideal for your next special meal. Indulge in the perfect harmony of spice, creaminess, and sweetness in every bite!
Cook time 35 min
Prep time 25 min
Ingredients:
1.50 tsp black pepper1.50 tsp salt
4 lb beef, short loin
1/4 cup horseradish
1 cup light sour cream
4 onions
Grilled Porterhouse Steak with Horseradish Cream and Caramelized Onions is a sumptuous and delicious dish that's perfect for any special occasion or just a great weekend barbecue. This recipe balances the robust flavors of the grilled beef with the tangy zest of horseradish and the sweetness of caramelized onions, creating a wonderfully harmonious meal that can impress any guest.
Instructions:
- Remove your porterhouse steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
- Preheat your grill to medium-high heat.
- Pat the steak dry with paper towels.
- Season both sides of the steak generously with the black pepper and salt.
- Place the porterhouse steak on the preheated grill.
- Grill for about 4-5 minutes on each side for medium-rare doneness. Adjust the time according to your preferred level of doneness.
- Once done, remove the steak from the grill and let it rest for at least 5-10 minutes. This allows the juices to redistribute within the steak.
- In a small bowl, combine the light sour cream and the horseradish.
- Mix well until the ingredients are fully incorporated.
- Cover and refrigerate until ready to serve.
- While the steak is grilling, heat a large skillet over medium heat.
- Add a bit of olive oil or butter to the skillet.
- Add the thinly sliced onions and a pinch of salt.
- Cook, stirring occasionally, until the onions are golden brown and caramelized. This should take about 20-25 minutes.
- If the onions begin to stick, you can add a splash of water to deglaze the pan.
- Slice the rested porterhouse steak against the grain.
- Serve with a generous dollop of horseradish cream on the side.
- Top the steak slices with the caramelized onions or serve them on the side.
Tips:
- Ensure your grill is preheated to high heat before adding the steaks for the perfect sear.
- Season the steak generously with salt and pepper on both sides to enhance its natural flavor.
- Let the steak come to room temperature before grilling to ensure even cooking.
- Use an instant-read thermometer to check the steak's internal temperature for your desired doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done.
- Allow the steak to rest for at least 5-10 minutes after grilling so the juices can redistribute, making the meat more tender and flavorful.
- For the horseradish cream, mix the horseradish with light sour cream and let it chill in the refrigerator for 30 minutes to meld the flavors.
- Slice the onions thinly and cook them slowly over medium-low heat until they are golden brown and caramelized, stirring occasionally to prevent burning.
This Grilled Porterhouse Steak with Horseradish Cream and Caramelized Onions not only offers a delectable combination of flavors, but it's also relatively easy to prepare. With the right ingredients and a few simple steps, you can create a truly memorable dining experience that will leave everyone asking for seconds. Whether it’s for a festive gathering or a family dinner, this dish is sure to be a hit.
Nutrition per serving
6 ServingsCalories 710kcal
Protein 90g
Carbohydrates 5g
Fiber 0.65g
Sugar 1.47g
Fat 36g
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