We’re just back from a marathon drive up the West Coast. We started in Los Angeles and drove along US 1 to Brookings, Oregon in 8 days, stopping somewhere different every night. Whew! Marathon is an understatement, but it was an amazing drive with lots of windy, curvy ups and downs and incredible vistas.
One of our stops was the Hearst Castle in San Simeon. Built by American publishing magnate, William Randolph Hearst, the expansive estate sits atop a mountain on the Central Coast overlooking the Pacific Ocean. Along the drive up to the castle, we passed pastoral fields of grazing cattle. We later learned that the ranch is the nation’s largest single-source supplier of free-range, all-natural, grass-fed beef.
Hearst Ranch cattle graze on the estate grounds.
Hearst entertained many of the Hollywood and political elite in the 1920s and 1930s at the stately, Spanish-influenced mansion, designed by American architect, Julia Morgan.
The view of the Pacific Ocean from the castle is spectacular.
We’ve been eating less red meat this year, but after the trip, I came home jonesing for some beouf. I haven’t been grilling as much this year either, so for today’s post, I fired up the grill and made these horseradish-crusted New York Strip steaks as part of our friend, Felix’s, birthday celebration.
I have two of Weber’s grilling cookbooks, and I adapted this recipe from Weber’s New Real Grilling by Jamie Purviance. It’s truly one of my favorite grilling cookbooks.
(Adapted from Weber’s New Real Grilling by Jamie Purviance)
Ingredients
1/4 cup mayonnaise
1/4 cup finely grated Parmesan cheese
1/4 cup panko breadcrumbs
2 tablespoons prepared horseradish
4 10-ounce New York Strip steaks (1- to 1 1/2-inch thick)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat grill to high heat (about 475 to 500 degrees).
2. In a small bowl, mix together mayonnaise, Parmesan cheese, breadcrumbs ,and horseradish. Brush steaks with olive oil and season with salt and pepper.
3. Transfer steaks to grill and sear for 2 to 3 minutes with lid closed. Turn and spread horseradish mixture on each steak. Close grill lid again and cook for 4 to 5 minutes or until internal temperature reaches 130 degrees for medium rare or 140 degrees for medium. Use a meat thermometer to avoid overcooking.
4. Transfer steaks to a plate and let rest for 5 minutes.
https://southernboydishes.com/2015/07/18/horseradish-crusted-strip-steaks/You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
We have eaten at the Alamo in Pigeon Forge, TN several times and have been looking for a recipe. From all the comments it looks like this is close. Can’t wait to try it!!!
I love your website. I live in Georgia, another Southerner! I went to Pigeon Forge, TN in October and ate at the Alamo Steakhouse. They have the most wonderful steak with the horseradish parmesan sauce. I have been looking for a recipe that would be close to what they had…so glad to have come across a post on facebook with your recipe.
I just visited Gatlinburg and ate at Alamo. I ordered the horseradish crusted steak and it was amazing. Hence why I found this recipe.
Sounds like a fun trip! Such a scenic drive. And such a wonderful looking dish — I love the combo of beef and horseradish. Thanks!
8 days is a marathon for that drive! We drove from Yosemite to Vancouver but took a leisurely 5 weeks, living in campgrounds out of the back of our pickup. It was wonderful and what a beautiful part of the country! I’m sure you found some places you want to go back to and spend more time. I’m going to be grilling some steaks this week and was looking to change it up a bit. This recipe is quite serendipitous. Thanks!
This is torture Bill; I’ve been working all day, am STARVING and then I see this. I love horseradish with beef, it’s the best!
A return from the west coast always leaves you filled with inspiration when you return. Your horseradish crusted strip steaks no doubt satisfied your beef craving.
Happy summer!
Velva