Blackened Rib Eye Steak With Creamy Horseradish Sauce


Yield: 4 Servings


4 (10- to 14-ounce) Omaha Steaks rib eye steaks
1/4 cup olive oil
8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce

Blackening Seasoning
3 tablespoons sea salt or kosher salt
1/4 cup paprika
2 tablespoons cayenne pepper
1 tablespoon dry oregano
1 tablespoon thyme
1 tablespoon fennel seed
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated garlic
1 tablespoon onion powder

Creamy Horseradish Sauce
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon green onions, finely minced
1/2 teaspoon sea salt or kosher salt


Heat a cast iron skillet until very hot, in a well ventilated area.
Brush steaks with olive oil.
Coat each side of the steaks with 1 teaspoon of blackening seasoning.
Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.

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