Mastering Grilled Steak: The Ultimate Recipe with Zesty Horseradish Dijon Sauce (Big Green Egg & Beyond)

Prepare to elevate your grilling game with this incredible recipe for juicy grilled steak, crowned with a gloriously easy and irresistibly creamy horseradish Dijon sauce. While a perfectly grilled steak is always a treat, it’s this vibrant, tangy, and subtly spicy horseradish mustard sauce that transforms a delicious meal into an extraordinary culinary experience. Whether you’re firing up a Big Green Egg, a classic charcoal grill, or a convenient gas grill, you can achieve restaurant-quality steak right in your backyard. What’s more, this versatile sauce isn’t just for beef; it also pairs beautifully with grilled pork and other meats, making it a valuable addition to your recipe repertoire.

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My husband often remarks that this Big Green Egg steak, when paired with the sauce, tastes like prime rib—without the hefty price tag. That’s a sentiment we can certainly get behind! Grilling steak is a regular occurrence in our home, but when I want to turn an ordinary dinner into something truly memorable, this special sauce is my secret weapon. It’s simple to prepare, yet it delivers a complex flavor profile that complements the rich taste of beef flawlessly.

Why This Grilled Steak & Horseradish Dijon Sauce Recipe Works So Well

This recipe consistently ranks as my favorite because it strikes a perfect balance between simplicity and indulgence. We keep the grilled steak straightforward, allowing its natural flavors to shine through with just a few key seasonings. The true magic happens when it’s topped with our lusciously extravagant horseradish Dijon sauce. This harmonious combination comes together surprisingly quickly, proving that gourmet flavors don’t require hours in the kitchen. The steak is seasoned and cooked to perfection, providing a robust canvas for the sauce, which features not one, but two types of mustard for unparalleled depth.

The synergy of these flavors creates a literal perfect balance: the savory notes of the steak, enhanced by salt and seasoning, are beautifully contrasted by the creamy texture and subtle, exhilarating bite of Dijon mustard and horseradish in the sauce. It’s a symphony for your taste buds, delivering a dining experience that will have everyone reaching for more. The quick preparation means you can enjoy this sophisticated meal even on busy weeknights, making it a go-to recipe for both casual dinners and special occasions.

Selecting and Preparing Your Ingredients for the Perfect Grilled Steak

The ingredients for both the grilled steak and the accompanying horseradish Dijon sauce are straightforward and easy to find, all conveniently listed in the recipe card below. The most crucial decision, of course, lies in selecting the right cut of steak. For consistent excellence, we highly recommend boneless ribeye steaks or New York strip steaks. Both offer excellent marbling, which translates to incredible tenderness and rich flavor when grilled. Skirt steak is another fantastic option to consider; while it requires a slightly different grilling approach due to its thinner profile, it boasts spectacular, beefy flavor that truly stands out.

When choosing your meat, look for steaks with good marbling—those delicate streaks of fat running through the muscle. This fat melts during cooking, basting the meat from within and ensuring a tender, juicy result. However, avoid cuts that are excessively fatty, as this can detract from the eating experience. Ideal steaks should also have a decent thickness; I find that a cut approximately one inch thick is perfect for achieving that coveted sear on the outside and a tender, juicy interior, regardless of your desired level of doneness.

Seasoning Your Steak for Maximum Flavor

For seasoning, I rely on a combination that has proven successful for countless steaks over the years. My go-to blend includes kosher salt, fresh cracked pepper, Montreal steak seasoning, and a salt-free garlic and herb seasoning blend. This mix provides a robust, savory foundation without overpowering the natural taste of the beef. Occasionally, I’ll even add a dash of Old Bay seafood seasoning for a unique, savory twist – it’s surprisingly delicious! These are merely suggestions, however. If your preference is for a simple salt and pepper application, then that’s perfectly fine. The beauty of grilling is the freedom to experiment and find what flavors best resonate with your palate. Don’t hesitate to “change it up” and discover your own perfect steak seasoning blend.

Crafting the Creamy Horseradish Dijon Sauce

The horseradish Dijon sauce is deceptively simple, yet it delivers a powerful punch of flavor. You’ll need just a few key components: heavy cream (also known as whipping cream), prepared horseradish, Dijon mustard, whole grain mustard, a pinch of salt, and a dash of pepper. Be sure to use heavy cream for the best texture and richness; lighter creams may not thicken properly. The combination of creamy heavy cream with the pungent kick of horseradish and the sharp, complex notes of two distinct mustards creates a sauce that is both sophisticated and incredibly addictive. It truly elevates any grilled meat it accompanies.

Essential Tips for Grilling a Perfect Steak on a Big Green Egg (or Any Grill)

The internet abounds with countless tutorials on how to grill the perfect steak, and I understand that. However, there are a few fundamental tips that I can confidently declare are absolutely essential for achieving a truly exceptional steak every single time. These principles apply universally, whether you’re grilling on a high-end Big Green Egg, a trusty Weber gas grill, or over an open flame with coals. These are my unwavering rules for consistent grilling success:

1. Season Generously, Don’t Marinate Prime Cuts.
   Marinades certainly have their place, such as tenderizing tougher cuts of meat for recipes like my Epic Steak Tacos Caribe, where the acidity helps break down fibers. However, for a high-quality, naturally juicy and flavorful steak like a ribeye or New York strip, skip the marinade. A truly amazing steak begins with the quality of the meat itself. If you’ve invested in a great cut, all it needs is a good seasoning blend to enhance its natural deliciousness, not mask it. Simple salt, pepper, and your preferred steak rub will create that beautiful crust and rich flavor without drawing out moisture or altering the meat’s inherent texture.

2. Allow the Meat to Come to Room Temperature Before Grilling.
   This is a critical step often overlooked. When we grill a steak, our goal is to achieve a quick, flavorful sear on the exterior, followed by even cooking throughout the interior. Grilling a cold steak straight from the refrigerator can lead to an overcooked exterior and a raw, cold center. By allowing your steaks to sit out at room temperature for at least 30-60 minutes (depending on thickness) before grilling, you ensure that the internal temperature is closer to the cooking temperature. This facilitates more even heat penetration, allowing the inside to cook to your desired doneness (even if you prefer rare) by the time the outside develops a perfect, caramelized crust.



3. Always Use High Heat.
   This tip cannot be overstated. If you ever question whether your grill is hot enough, the answer is probably no—heat it more! High heat is paramount for achieving that desirable crust and deeply flavorful Maillard reaction on the surface of the meat. This rapid searing locks in juices and develops the complex, savory notes we crave in a grilled steak. On a Big Green Egg, the grill temperature can reach exceptionally high levels, so aim for a searing temperature of 500-600°F. For a standard gas or charcoal grill, 500°F is an excellent target. While the specific temperature dictates your cook time, the principle remains: hotter is better for searing. Just be prepared to adjust your cooking duration accordingly.

4. Know the Actual Temperature of Your Grill.
   The success of your perfect steak hinges on two interconnected factors: cook time and the precise temperature of your grill. The thermometer typically mounted in a grill lid can often be inaccurate by a significant margin. Investing in a reliable, accurate thermometer to measure the internal temperature of your grill grate is well worth it. This allows for consistent results and takes the guesswork out of grilling. Knowing your grill’s true temperature empowers you to adjust cooking times more accurately, leading to perfectly cooked steaks every time.

5. Master the Art of Telling Doneness by Feel (The “Poke Method”).
   While an instant-read meat thermometer is an excellent tool for precision, learning to gauge doneness by touch is a game-changer for quick, on-the-fly assessments. This “poke method” involves gently pressing the meat with your finger and correlating its firmness to different levels of doneness. With a little practice, you can quickly determine if your steak is rare, medium-rare, or medium without cutting into it. You won’t burn yourself if done quickly! To practice, make a relaxed “OK” sign with your hand:

   • Rare: Touch your index finger to your thumb. Feel the fleshy part below your thumb. This soft, yielding feel resembles a rare steak. (Internal temp: 125-130°F / 52-54°C)
   • Medium-Rare: Touch your middle finger to your thumb. The area below your thumb will be slightly firmer, akin to a medium-rare steak. (Internal temp: 130-140°F / 54-60°C)
   • Medium: Touch your ring finger to your thumb. This creates a firmer resistance, similar to a medium steak. (Internal temp: 140-150°F / 60-65°C)
   • Medium-Well: Touch your pinky finger to your thumb. This will be quite firm, representing a medium-well steak. (Internal temp: 150-155°F / 65-68°C)

   Look into this “Poke method” and give it a try – it truly is a valuable skill for any aspiring grill master.



6. Steaks Cook Faster Than You Think.
   A truly great steak boasts a beautifully seared exterior and a tender, juicy interior. For most steak enthusiasts, this means rare, medium-rare, or perhaps just shy of medium doneness. It decidedly does NOT mean well-done. While a well-done burger might be acceptable, please, for the love of good food, do not take that exquisite $20 steak you purchased and grill it to a dry, leathery well-done state. Bah humbug! For a thick steak, approximately 1.5 inches, you might look at 4 to 5 minutes per side at 500-550°F, then check for doneness. For more common ~1-inch thick steaks, around 3 minutes per side usually yields a perfect medium-rare. The key is to remain flexible, constantly assessing based on your grill’s temperature and the specific thickness of your steak. Employ the poke method mentioned above to check doneness quickly and avoid overcooking.

7. Always Let Your Steak Rest.
   This is a non-negotiable rule for ALL MEAT, not just steak. After grilling, the intense heat causes the juices within the meat to rush to the center. If you cut into the steak immediately, all those precious, flavorful juices will flood onto your cutting board, leaving you with a drier, less flavorful piece of meat. Allowing the steak to rest for at least 5 minutes enables the juices to redistribute evenly throughout the entire cut. This process ensures every bite is tender, moist, and bursting with flavor, preventing tough or dry results. For thicker cuts, you might extend the rest time to 10 minutes, lightly tented with foil to retain warmth.

If you love cooking outdoors, be sure to explore all my Grill and Griddle recipes for more delicious ideas!

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