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Grilled ribeye steaks with horseradish mayo and ranch hickory sticks
We love a perfectly cooked steak, but when you combine it with homemade horseradish mayo and topped with hickory sticks, it's out of this world delicious.
YIELDS
4
Ingredients
- 2 10-oz rib eye steaks
- 1 65 gram bag hickory sticks
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon white sugar
- 1 tablespoon milk powder
- 1 teaspoon nutritional yeast
- 1/2 teaspoon dried parsley
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons fresh horseradish
- 1/2 teaspoon salt
Directions
- Preheat the oven to 325° F
- In a small bowl add mustard powder, dill, garlic powder, sugar, milk powder and nutritional yeast, mix together and pour over oiled hickory sticks. Place seasoned sticks on a baking sheet and bake in the oven for three minutes
- Remove the steaks from the fridge and place them on a baking sheet. Allow to come to room temperature.
- Prepare the horseradish mayo. Peel and grate the fresh horseradish in a small bowl and add mayo and sour cream. Mix and keep refrigerated.
- Preheat grill to high heat
- Oil the grill then Salt and pepper the ribeye right before placing on the grill. Get char marks on both sides of the steaks and cook them until the internal temperature is 125° F. For medium, Tent the meat in foil and allow them to rest for five to 10 minutes before cutting.
- Serve sliced steak, with horseradish mayo underneath and a giant pile of hickory sticks on top. Enjoy!
