Garlic & Horseradish Crusted Steaks

• 1/2 cup prepared non-creamy horseradish
• 1/4 cup creole mustard or 1/4 cup any spicy mustard
• 10 -12 cloves garlic, peeled,finely chopped
• 2 tablespoons olive oil
• 2 tablespoons cracked black pepper
• 2 -4 2 -4 rib eye steaks or 2 -4 porterhouse steaks (this is also great using a roast)
• kosher salt or sea salt
• cracked black pepper

1. Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
2. Spread generously over the beef.
3. Marinate, covered, in the refrigerator for 1 to 2 hours.
4. Season with kosher salt and additional pepper.
5. Grill or broil to desired temperature.
6. Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
7. Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
8. Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.

horseradish, creole mustard, garlic, olive oil, cracked black pepper, kosher salt, cracked black pepper

Taken from www.food.com/recipe/garlic-horseradish-crusted-steaks-28520 (may not work)