INGREDIENTS:
2 boneless strips or rib eye steaks
Salt and pepper
1 tablespoon oil

DIRECTIONS:
Heat 12-inch cast-iron skillet or
other heavy pan 10 minutes over
medium heat. Sprinkle each side
of steaks with salt and pepper.

Add oil to pan; swirl to coat
bottom. Add steaks, and cook until
well browned on one side, 5 minutes.
Turn steaks; cook 3 more minutes for 
rare, 4 minutes for medium-rare, or 
5 minutes for medium.

Remove steaks from pan.  
Let rest 5 minutes

Serve with Horseradish Sauce if 
desired.

Serves 2

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Horseradish Sauce

Stir together 4 tablespoons each sour
cream and prepared horseradish. Season
with salt and pepper to taste. 

Serve with steaks.