Blackened Rib Eye Steak with Creamy Horseradish Sauce Recipe

Whip up this spicy horseradish sauce to bring out new flavors in a ribeye steak, you will be glad that you tried it.

July 2008

  • ribeye
    Spread the horseradish sauce around the plate before placing the steak to ensure you get a taste with every bite.
    Photo by GettyImages/Mihairsea
  • ribeye

Yield: 4 servings

If you like a little spice, try this sauce.


  • 4 rib eye steaks (10 to 14 oz. each)
  • 1/4 cup olive oil
  • 8 teaspoons Blackening Seasoning, recipe follows
  • 1 cup Creamy Horseradish Sauce, recipe follows

To make Blackening Seasoning: 

  • 3 tablespoons sea salt or kosher salt
  • 1/4 cup paprika
  • 2 tablespoons cayenne pepper
  • 1 tablespoon dry oregano
  • 1 tablespoon thyme
  • 1 tablespoon fennel seed
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder

To make Creamy Horseradish Sauce: 

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely minced green onions
  • 1/2 teaspoon sea salt or kosher salt


  1. In a well-ventilated area, heat a cast-iron skillet until very hot. Brush steaks with olive oil. Coat each side of the steaks with 1 teaspoon blackening seasoning. Place steaks in hot skillet; flip halfway through cooking. To cook a 1-inch-thick steak medium-rare, cook for about 4 minutes on first side and 3 minutes on other side.
  2. Spoon 2 tablespoons horseradish sauce on each of 4 plates, then top with a cooked steak. 

To make Blackening Seasoning: 

  1. Combine all ingredients and mix well. Yields about 1 cup.

To make Creamy Horseradish Sauce: 

  1. Combine all ingredients and mix well. Yields about 1 cup.

This recipe originally aired in the July 2008 issue of Heart of the Home.

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