1 (5 pound) rib eye roast, bone-in
1 (4 oz) bottle hot Chinese mustard
4 tsp hickory flavor liquid smoke
8 oz extra hot prepared horseradish root
3 Tbsp finely ground black pepper
2 Tbsp chopped garlic
1 tsp salt
4 Tbsp Worcestershire Sauce
2 Tbsp finely chopped fresh parsley leaves
1. Slice the roast into four steaks (about 1¼ lbs each) and trim excess fat
2. Rub the mustard into both sides and edges of each steak, and marinate in the refrigerator for a minimum of 4 hours
3. Move the steaks to the counter one hour before cooking to allow them to return to room temperature
4. Just before cooking, brush liquid smoke on each side of each steak
5. Preheat the oven to 400 degrees F
6. Heat a seasoned cast iron skillet over high temperature until smoking
7. Sear each steak on both sides, pushing the outer edges against the side walls to sear until evenly browned on all sides, about 2 minutes per side.
8. Remove from the heat and place side by side on a wire rack in a half sheet pan
9. Combine the horseradish, black pepper, garlic and salt in a small mixing bowl.
10. Press the horseradish mixture evenly over the tops and sides of the steaks. Roast uncovered in the oven for about 30 minutes for rare (140 F), about 35 minutes for medium rare (150 F), or 40 minutes for medium (160 F).
11. Remove from the oven and rest for 10 minutes before slicing.
12. Drizzle with Worcestershire sauce and garnish with parsley
I like to deliver steaks perfectly cooked to order. I have tried the several methods of touching the meat as it cooks to determine the doneness, but find that I am usually busy getting other things ready, and don’t like to just stand over the meat. I like to use a good digital meat thermometer. Insert the probe to the center of the thickest piece of meat, shut the oven door, and let them cook to the desired temperature. I have used many types of these, and as a general rule, if you spend about $50, you’ll get reliable quality. Take care of your probe and cord, as they are the most expensive part of this tool.