David LeFevre: Ribeye Steak Recipe with Creamy Horseradish Sauce

The Talk: David LeFevre

Chef David LeFevre was back at The Talk to share a fun picnic menu with the ladies. He made a Ribeye Steak with Creamy Horseradish Sauce. For dessert, don’t forget to save his dessert, The Arthur J Strawberry Shortcake.

Last time he visited, LeFevre prepared Ricotta Stuffed Cinnamon French Toast and a Pushing Daisies cocktail. Which of these recipes looks best to you? Tell me by leaving a comment.

The Talk: David LeFevre Ribeye Steak with Creamy Horseradish Sauce Recipe Ingredients

“You want to take it out a little bit more rare than you want to eat it,” LeFevre said of his approach to steak temperatures. LeFevre used Canola Oil, because it won’t smoke or burn like olive oil would at searing temperatures.

• 1 18-oz Ribeye Steak
• Kosher Salt & Black Pepper
• Fleur de Sel
• Canola Oil

Creamy Horseradish Sauce Ingredients

• 1 cup Creme Fraiche
• 2 tbsp Prepared Horseradish
• 2 dashes Worcestershire Sauce
• 3 tbsp minced Chives
• 1/4 cup Mayonnaise
• 1/4 tsp Wasabi Powder
• 1 tbsp grated Horseradish
• 1 tsp Kosher Salt
• Black Pepper

David LeFevre: The Talk Ribeye Steak with Creamy Horseradish Sauce Recipe Directions

1. Let the steak rest at room temperature before cooking. Season the meat with salt and pepper.
2. Heat a cast iron pan on high for 11-14 minutes, to get it very hot and form a crust on the steak.
3. Add steak to the searing hot pan and don’t flip it (or even move it around at all) until it has formed a good brown crust on the bottom.
4. Use an instant read thermometer to know when it’s time to take the steak off the heat. For medium rare, remove it from the heat at 115 F, because it will continue cooking as it rests before serving.
5. At serving time, sprinkle steak with fleur de sel and offer creamy horseradish sauce at the table.
6. To make the horseradish sauce, start by lightly whipping the creme fraiche. Then fold in the remaining sauce ingredients. Adjust seasonings to taste and serve.