March 2, 2012
Friday night, otherwise known as date night, is the perfect time to cook this steak with lemon horseradish butter. This recipe uses veal chops but they can become costly very quickly. You can use a porterhouse steak or New York strip steak instead. If you cannot find Grate Roots “Double Trouble Horseradish,” make your own compound butter by mixing softened unsalted butter with a teaspoon horseradish (more if you like it hotter) and some lemon zest and/or orange zest. Add some chopped herbs like parsley and thyme for freshness. Steak with lemon horseradish butter is sure to impress any date.
4 6 oz. bone in veal chop
3 tablespoons soft unsalted butter
2 teaspoons of Grate Roots “Double Trouble Horseradish” Lemon and orange infused
2 teaspoons parsley, finely chopped
1 small garlic clove, finely chopped
1 teaspoon lemon juice
Salt and Pepper
Let the steak rest at room temperature. Meanwhile prepare the Lemon – Orange Horseradish butter by finely chopping the parsley and garlic together. In a small bowl mix together the Horseradish, butter, lemon juice, parsley and garlic. Season with salt and pepper. Mix well and place in the freezer for 5 minutes.
In a large skillet, use two skillets if the steak is too close to each other in the pan, place a large amount of fine salt. Heat the pan on high. When the pan is nicely hot, add the steaks and sear each side for a couple of minute per side. Lower the heat and cook another 3 minutes per side.
Place the steaks on a plate and serve a dollop of the lemon orange horseradish butter in top of the steak.