Ribeye Steaks w/ Au Jus and Horseradish Sauce

Ribeye Steaks With Homemade Au Jus and Horseradish Cream

For the holidays, nothing feels more special than a perfectly cooked steak. While turkeys and hams often take the spotlight, ribeye steaks prepared prime rib style with homemade au jus and horseradish cream are a true showstopper. Ribeyes give you the same flavor as prime rib but with more seasoning surface area, quicker cook times, and the ability to prepare each steak to everyone’s preferred doneness. This dish is rich, festive, and always a crowd-pleaser.

Ingredients

For the Horseradish Cream:

• ½ cup sour cream
• 1 lemon wedge
• 1–2 Tbsp prepared horseradish (adjust to taste)
• Salt & pepper to taste

For the Steaks:

• 2–4 ribeye steaks, at least 1 inch thick (more if serving a crowd)
• Kosher salt and fresh cracked black pepper
• 1 sprig fresh rosemary
• 1 cube high-quality butter (grass-fed preferred)
• 1 shallot, quartered
• 2–3 garlic cloves, peel on
• Olive oil or beef tallow (for searing)

For the Au Jus:

• 2 Tbsp butter (use leftover pan butter if available)
• 2 Tbsp all-purpose flour
• ¼ cup red wine
• 2 cups beef broth
• 1 Tbsp Worcestershire sauce
• Salt & pepper to taste

Instructions

1. Prepare the Horseradish Cream

• Mix sour cream, horseradish, lemon juice, salt, and pepper in a bowl.
• Cover and refrigerate to chill until ready to serve.

2. Season and Sear the Steaks

• Pat ribeye steaks dry and season generously with salt and pepper.
• Heat a cast iron skillet on high with olive oil or beef tallow.
• Sear steaks 3 minutes per side to build a crust.
• For thicker steaks or higher doneness, rotate and cook an additional 1–2 minutes per side.
• Pull steaks 5–7 degrees below desired doneness and set aside to rest, covered with foil.

3. Make the Butter Baste

• Reduce skillet to medium-low heat.
• Add butter, rosemary, garlic, and shallot to melt and infuse aromatics.
• Return steaks one at a time to the skillet, spooning butter over each to baste.
• Remove and rest while preparing au jus.

4. Make the Au Jus

• Reserve 2–3 Tbsp pan drippings and whisk in flour over medium heat until a paste forms.
• Cook until lightly browned, then whisk in red wine and cook 1–2 minutes.
• Slowly whisk in beef broth and Worcestershire sauce.
• Bring to a boil, season with salt and pepper, and let thicken slightly.

5. Serve

• Slice steaks and serve family-style on a platter or individually plated.
• Pair with au jus for dipping or drizzling, and horseradish cream for a tangy kick.
• This trio of rich ribeye, savory au jus, and creamy horseradish is holiday perfection.