Prepare to embark on a mouthwatering journey that transforms ordinary dinner into an extraordinary gastronomic experience! This Pan Fried Steak with Horseradish Rutabaga Mash isn't just a recipe—it's a flavor explosion that will make your taste buds dance and your dinner guests worship your culinary skills. Imagine perfectly seared, juicy ribeye steaks nestled beside a creamy, zesty rutabaga mash that brings unexpected sophistication to your plate. Whether you're a seasoned home chef or a cooking novice looking to impress, this recipe promises restaurant-quality results with surprisingly simple techniques.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 1 lb rutabaga, peeled and cubed
- 2 tbsp horseradish
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to bring them to room temperature, which ensures even cooking.
- Pat steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper.
- Peel rutabaga and cut into 1-inch cubes, ensuring uniform size for even cooking.
- Place rutabaga cubes in a medium saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender when pierced with a fork.
- While rutabaga is cooking, heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- Add steaks to the dry, hot skillet and cook for 3-4 minutes on each side for medium-rare, adjusting time based on steak thickness and desired doneness.
- Remove steaks from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Drain cooked rutabaga and return to pan. Add butter and horseradish, then mash until smooth and creamy.
- Season rutabaga mash with salt and pepper to taste.
- Slice steaks against the grain and plate alongside the horseradish rutabaga mash.
Tips
- Temperature is Key: Always let steaks rest at room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Dry Means Crispy: Pat steaks completely dry with paper towels to achieve that coveted golden-brown crust.
- Hot Pan, Happy Pan: Use a cast-iron skillet or heavy-bottomed pan and ensure it's scorching hot before adding steaks for perfect searing.
- Resting Matters: Allow steaks to rest after cooking to let juices redistribute, guaranteeing maximum flavor and juiciness.
- Uniform Rutabaga Cubes: Cut rutabaga into equal-sized pieces to ensure even cooking and consistent texture in your mash.
- Taste and Adjust: Don't be afraid to taste and adjust seasoning in your horseradish mash—the right balance makes all the difference.
- Slice Against the Grain: When serving, always slice steaks against the grain to maximize tenderness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 15g
Protein: 45g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 130mg
