These steaks would be great served with the endive salad. Tip steak is from the round, which is a tougher muscle and has less marbling than other cuts of beef. It should be cooked rare to medium-rare for maximum flavor and juiciness.


Active time: 15 min Start to finish: 15 min

Makes 4 servings.

INGREDIENTS

  • 2 (1-inch-thick) sirloin tip steaks(2 lb total)
  • 1 tablespoon vegetable oil
  • 1/2 stick unsalted butter
  • 3 1/2 tablespoons drained bottled horseradish
  • 1 teaspoon worcestershire sauce

  • DIRECTIONS

    Pat steaks dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, then cook steaks 6 minutes on each side for medium-rare. Transfer steaks to plates. Remove skillet from heat and immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon sauce over steaks.