Seared Rib-Eye Steak with Horseradish Sauce

2 rib-eye steaks (12 oz each)
2 garlic cloves, minced
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano flakes
1 tablespoon vegetable oil
1/3 cup sour cream
2 tablespoons prepared horseradish
1 dash Tabasco sauce
oil (to cover bottom of pan)
salt and pepper (to taste)

Combine garlic, two tablespoons of the Worcestershire sauce, oregano, and oil
in a small bowl. Rub mixture onto steaks and refrigerate for one hour.
Heat a small amount of oil in a large heavy-duty skillet over high heat. When
the oil is hot, add steaks and sear on one side until well browned. Flip the
steaks over and sear until meat is cooked to desired doneness. Combine sour
cream, horseradish, one tablespoon Worcestershire sauce, and Tabasco.
Place steak on plate and spoon horseradish sauce over steak. Salt and pepper
to taste.
Servings: 2

Jenn B aka Mom2Sam and Tiny

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