Leftover Rib Steak with Horseradish Butter

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for leftover rib steak with horseradish butter is a delicious way to repurpose any extra steak you may have. The tender rib steak is paired with a flavorful horseradish butter that adds a tangy kick to every bite. With just a few simple ingredients and minimal cooking time, this dish is perfect for a quick and satisfying meal. Whether you're looking to use up leftovers or simply craving a steak dinner with a twist, this recipe is sure to impress.

Keywords: leftover, rib steak, horseradish butter, repurpose, tangy kick.

Leftover rib steak with horseradish butter recipe details

Leftover rib steak with horseradish butter recipe, recipe Rating: 4.9
Number of votes:128

Oh, you can do this with your standard ribeye, T-bone or strip steak as well (with a longer grill time, of course), but I really love it as a way to dispose of a couple thick slices of leftover standing rib roast! Be warned (see disclaimer at the end of step 5)!
Ready in: 19 mins

Ingredients

Serves: 2

• 2 1 1/4″ thick steaks cut from leftover standing rib roast that has been cooked to rare or medium-rare
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup (4 Tablespoons) butter, softened
• 1 Tablespoon extra hot prepared horseradish (*not* horseradish sauce)
• 1 teaspoon Worcestershire sauce

Preparation method

Prep: 5 mins | Cook: 4 mins | Extra time: 10 mins, resting

1. If the steaks have been refirgerated, allow them to come up to room temperature for about 30 minutes. Preheat your grill for high heat, make sure the grate is clean and oiled.
2. Sprinkle both sides of the steaks with the salt and pepper and set them aside.
3. In a small bowl, mash together the butter, horseradish and Worcestershire sauce. Combine the mixture as well as possible. Drain off any remaining liquid and set aside.
4. Once the grill is hot, place the steaks on the grill. After a mere 45 seconds, lift each steak, rotate it 45° and set it on a hot place on the grill. After another 45 seconds, flip the steaks over. Again, grill for 45 seconds, rotate 45° and grill another 45 seconds. When done, place the steaks on a serving platter, place a tablespoon of the butter mixture on each steak, cover them with foil and let them rest for 5-10 minutes.
5. Serve on a warmed plate with the additional butter mixture. And don’t blame me if you refuse any other kind of steak in the future!