MyJourney
Wed, Feb-07-07, 23:32
I normally prepare my horseradish "crust" totally differently but since I was out of some essential ingredients I improvised and it was good.
(I made 4 steaks out of this, feel free to improvise on my measurements since I throw stuff together rather than measure and so I can be way off)
Season your ny strip steaks (or other thick cuts like ribeyes) as usual and let sit until they get to room temp.
In the meantime peel a horseradish root and cut it into large chunks and throw it in the food processor, add a small handful of garlic cloves, fresh thyme, a touch of Dijon mustard, whole peppercorns, about 1-2T of balsamic vinegar, an ounce and a half or so of finely grated Parmesan cheese and 4T softened butter. Blend until its all really blended and a solid paste. Make sure there are no big chunks, you may need to add a touch of water now and then to help it come along smoothly but it should not be runny at all, it should be a giant mass that you can easily hold in your hand.
Grill until its almost done and then take off the heat, push the "crust" down on the top of the steak, it should look like a coating and you should be able to press it down into the steak. Broil for about 3 minutes or so (it will brown a little and look more crust-like).
I was going to use some Stilton instead of the Parmesan but I was all out :-(
It came out nicely.
Normally I crust a roast and cook it with a nice thick crust on but when I do it with steaks my crust falls into the grill and tends to flame up so this way actually turned out even better.
(I made 4 steaks out of this, feel free to improvise on my measurements since I throw stuff together rather than measure and so I can be way off)
Season your ny strip steaks (or other thick cuts like ribeyes) as usual and let sit until they get to room temp.
In the meantime peel a horseradish root and cut it into large chunks and throw it in the food processor, add a small handful of garlic cloves, fresh thyme, a touch of Dijon mustard, whole peppercorns, about 1-2T of balsamic vinegar, an ounce and a half or so of finely grated Parmesan cheese and 4T softened butter. Blend until its all really blended and a solid paste. Make sure there are no big chunks, you may need to add a touch of water now and then to help it come along smoothly but it should not be runny at all, it should be a giant mass that you can easily hold in your hand.
Grill until its almost done and then take off the heat, push the "crust" down on the top of the steak, it should look like a coating and you should be able to press it down into the steak. Broil for about 3 minutes or so (it will brown a little and look more crust-like).
I was going to use some Stilton instead of the Parmesan but I was all out :-(
It came out nicely.
Normally I crust a roast and cook it with a nice thick crust on but when I do it with steaks my crust falls into the grill and tends to flame up so this way actually turned out even better.