This cranberry horseradish pan-fried steak is a fabulous way to use the inevitable leftover cranberry sauce from Thanksgiving or Christmas dinner.
The glaze for this steak combines the sweetness and tartness of cranberry sauce with the spiciness of the horseradish to make an outstanding glaze.
I make my own cranberry sauce from fresh cranberries, and hate to toss out the leftovers. It's an attachment issue. You understand, right?
For this cranberry sauce, I used this recipe, but any whole cranberry sauce will do.
You don't even need a barbecue to make these steaks because they are pan-fried and then finished in the oven. I used this pan, but any cast iron or oven proof stainless steel pan will do. Totally easy!
For another recipe using leftover cranberry sauce, check out these cookies. They are delicious and so easy.
We loved these steaks. The sweet-savory cranberry sauce and horseradish flavor combination is pretty amazing. Next time, I'd probably reduce the cooking time in the oven by about a minute because I like a pretty rare steak.
Totally easy, totally tasty.
Cranberry Horseradish Pan-Fried Steak
1 tsp olive oil
Salt and pepper
1/4 C cranberry sauce (not jelly). I used leftovers from this recipe.
2 tsp prepared horseradish
2 New York Strip Steaks (1 inch thick) about 12 ounces each
- Rub each steak all over with the olive oil and salt and pepper.
- Preheat the oven to 450 degrees F.
- Mix the cranberry sauce and horseradish in a small bowl.
- Heat a cast iron pan on medium high heat.
- Sear the steaks in the hot pan and cook until seared, about 3 minutes.
- Flip the steak over and spread it with the cranberry horseradish sauce.
- Transfer the pan to the oven and roast for about 4 to 5 minutes.
- Move the steaks to a cutting board, cover with foil, and let rest for about 5 to 10 minutes.
- Slice the steaks and serve.
Adapted from Cook the Story