Reuben Strip Steak
Recipe GLPRa19e3b56f04aaf
Juicy strip steaks topped with melted Swiss cheese, crispy sauerkraut, and a tangy horseradish-dill sauce inspired by the classic Reuben sandwich. A sophisticated yet simple main course ready in under 30 minutes.
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Ingredients
2 strip steaks (12 ounces each)
2 tablespoons extra virgin olive oil
salt and pepper to taste
1 tablespoon butter
4 slices Swiss cheese or Jarlsberg
1 cup sauerkraut, drained
1½ tablespoons mayonnaise
1 teaspoon prepared creamy horseradish
2 tablespoons ketchup
½ lemon juice of ½ a lemon
1 dill pickle, finely chopped
Directions
Pat the steaks dry with paper towels. Brush both sides of each steak evenly with the olive oil, then season generously with salt and pepper on both sides.
Heat a large skillet over medium-high heat until hot, then add the butter and let it melt, coating the bottom of the pan evenly.
Place the seasoned steaks in the hot skillet and sear undisturbed for about 4 minutes until a deep golden crust forms on the bottom.
Flip the steaks over and immediately place 2 slices of Swiss cheese on top of each steak. Cover the skillet with a lid and reduce heat to medium. Cook for about 3 minutes until the cheese is completely melted.
Transfer the cheese-topped steaks to a serving plate and tent loosely with foil to keep warm.
Add the drained sauerkraut to the same skillet with the residual steak fat, forming two flattened piles. Cook uncovered over medium-high heat for about 5 minutes, stirring occasionally, until the sauerkraut is golden brown and begins to crisp at the edges.
While the sauerkraut cooks, prepare the sauce by whisking together the mayonnaise, ketchup, horseradish, lemon juice, and chopped dill pickle in a small bowl. Season to taste with salt and pepper.
Top each steak with a portion of the crispy sauerkraut, drizzle generously with the horseradish sauce, and serve immediately.
