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Black Pepper New York Strip Steaks with Horseradish Sauce

Makes 4 servings

Sauce
• 3/4 cup sour cream
• 2 tablespoons prepared horseradish
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Dijon mustard
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

1. In a medium bowl thoroughly mix the sauce ingredients.

2. Prepare the grill by spreading 1 chimney starter of lit charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill for about 10 minutes. Leave all the vents open.

3. Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season evenly with the salt and pepper. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.

4. Brush the cooking grate clean. Grill the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach your desired doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

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