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Blackened Steaks with Horseradish Cream
Recipes
Blackened Steaks with Horseradish Cream
4 servings
30 minutes total

Ingredients

  • Olive oil cooking spray
  • 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or top sirloin)
  • 2 tablespoons blackening seasoning
  • 4 oz whipped cream cheese spread
  • ¼ cup half-and-half
  • 2 tablespoons prepared horseradish

Steps

    1. Coat grill rack with cooking spray; preheat grill (or grill pan) on medium-high.
    2. Season both sides of steaks with blackening seasoning (wash hands). Place steaks on grill; close lid (or cover loosely with foil). Grill 4–6 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Whisk remaining ingredients until blended and smooth. Serve horseradish cream with steaks.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 290, Total Fat 19g, Sat Fat 9g, Trans Fat 0.5g, Chol 100mg, Sodium 840mg, Total Carb 4g, Fiber 0g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 8%