Ingredients
Sauce
1/3 cup sour cream
1 Tbsp prepared horseradish
1 Tbsp finely chopped fresh Italian parsley
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp kosher salt
Pepper
Steaks
2 New York strip steaks,
1 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
Kosher salt
Pepper
Preparation
In a medium bowl thoroughly mix the sour cream, horseradish, parsley, mustard, Worcestershire sauce, salt and pepper.
Prepare a two-zone fire for high heat.
Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season evenly with salt and pepper. Let the steaks sit at room temperature for 20-30 minutes before grilling.
Brush the cooking grate clean. Sear 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 3-5 minutes.
Serve the steaks warm with the sauce on the side.
