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Grilled Rib Eye Steaks with Horseradish Mustard Sauce

Serves 2


For Steak:
2 boneless rib eye steaks
2 tablespoons balsamic vinegar
Ground pepper, (to taste)
1/4 cup Worcestershire sauce
2 tablespoons olive oil
Sea salt, (to taste)
2 tablespoons chopped rosemary
For Horseradish Mustard Sauce:
1/4 cup buttermilk
1 teaspoon chopped rosemary
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1 tablespoon sour cream
2 tablespoons horseradish sauce
1 teaspoon ground pepper, (to taste)


  1. Pour balsamic vinegar, Worcestershire sauce, olive oil, rosemary, a dash of salt and pepper in a resealable bag. Add steaks to bag and coat evenly. Place in refrigerator and let marinate for 1-8 hours.
  2. Remove steaks from the refrigerator and bag, discard marinade. Season both sides of steak with salt and pepper, bring to room temperature.
  3. When ready to cook, preheat grill to medium-high.
  4. When grill is hot, place steaks on grill and cook for 5-8 minutes per side. (Depending on desired doneness)
  5. Let steaks rest for 10 minutes before serving.
  6. While steaks are resting, combine buttermilk, rosemary, Dijon mustard, sea salt, sour cream, horseradish sauce and ground pepper. Mix together very well.
  7. Drizzle horseradish mustard sauce over steaks and enjoy.
Season: Fall