Oh goodness, look at this. I posted something GREEN on this blog. I've just noticed that all my recent posts have been yellows/oranges/browns. Basically carbs and cheese. Not that there is anything wrong with that, right? Sure. I swear, we really do eat colorful meals in this house on a regular basis. I even just recently promised my in-laws that I do feed their son fruits and vegetables on a regular basis. It's just...the cheese and carbs are what I like to talk about the most, so it's what gets blogged about the most. And often I find myself just taking a photo of one part of the meal....not the leafy salad we had with it. I'll mix it up a little with this picture.
What we have here is a deliciously juicy rib-eye steak (my fav!) with a horseradish panko crust. Served along side with a mixed green salad with the best balsamic vinegar and some leftover noodles.
Unfortunately for you, I don't have an exact recipe for this but I'll give you my best guesses.
Horseradish Crusted Rib-Eye
By Kacey's Kitchen
- 2 Rib-eye steaks (Or whatever steak suits your fancy)
- Prepared grated horseradish
- Panko crumbs
- Garlic powder
- Salt and Pepper
- Preheat an oven safe grill pan over medium high heat. Preheat oven to 400°F.
- Season steak with salt and pepper.
- Prepare horseradish coating. Melt about 1 tbsp butter and mix in with panko crumbs and horseradish to taste. Season with garlic, parsley and a little salt and pepper. Combine until it's a consistency you can spread over the steak.
- When pan is preheated throw the steak on and leave it there (WITHOUT touching it) for about 1 minute or until nicely seared. Flip over and sear the other side for about 1 minute.
- While your cook the second side, coat the top of steaks with the horseradish mixture.
- Place entire pan in over for approximately 5 minutes depending on how you like your steak and how thick it is. I like mine medium rare.
- Remove from oven and let sit a few minutes. Serve with a nice glass of wine and enjoy!