2 hand-selected choice ribeyes, trimmed
1 bottle Cajun seasoning (or salt and pepper)
1/3 cup extra virgin olive oil
1/4 stick unsalted butter
1 small bottle prepared horseradish
1/4 tub sour cream
1 tablespoon Dijon mustard
1/4 cup real mayonnaise
Finely chopped fresh green onions
Start off by taking your steaks out of the refrigerator and allowing them to come to room temperature. Meanwhile, place a black, 12-inch, cast iron skillet into a preheated 500-degree oven. Don’t worry. . .it won’t catch fire or explode!
Now, when you’re ready to cook, remove the skillet from the oven and place it on the stovetop directly over high heat (nope—not a misprint!). Then coat the steaks lightly with oil and season both sides with a generous pinch of salt and a grind of black pepper. You can even substitute a little Cajun seasoning instead of the salt and pepper.
At this point turn the stove’s overhead vent to HIGH and immediately place the steaks in the middle of the hot, dry pan (do not add oil or grease of any kind). And here’s the critical part—cook exactly 2 minutes without moving the meat. After the allotted time, turn the steaks over with tongs (not a meat fork!) and cook another 2 minutes.
Once done, put the pan straight back into the oven for precisely 3 minutes. Then flip the steaks over and cook them for another 3 minutes. Make a note: These cooking times are for medium rare steaks. If you prefer medium, add a minute to both steaks while in the oven as you turn thems.
All that’s left now is to take the pan out of the oven and remove the ribeyes from the pan. Just place them on platter, cover them loosely with aluminum foil, and let them rest for an additional 2 minutes so that their juices can redistribute.
When you’re ready to eat, serve them either whole or sliced thinly and fanned out onto heated dinner plates. By the way, these are not only great for Valentine’s Day, you need to remember how to do this when Father’s Day comes around!
To make your horseradish spread, simply blend together in a small glass bowl all the remaining ingredients. I recommend you make the spread ahead and allow it to rest at room temperature for about 45 minutes before spreading it over your ribeyes. Oh, you might want to reduce the intensity of the horseradish itself (cut it back, in other words) depending on it’s bite and potency.