Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze Recipe (2024)

This has become my "go to" steak recipe. I love the mint and tend to use much more, usually 10-15 finely chopped leaves. I have used boneless rib eye, and typically cook it on the BBQ grill using direct medium, cooking the down rub side about 2-3 minutes, and then turning it over for an additional 5-6 minutes until medium rare . I use the glaze as per the recipe during the last 2 minutes and again while resting. It is delicious!.

We also have found this to be a favorite! We have been using thick NY steaks. I put the rub on all 4 sides, and brown all 4 sides for 30-45 secs per each of those 4 sides. I also put the glaze on the steak as I remove the cast-iron from the stovetop, and it caramelizes a little over the 14-16 minutes needed to bring the center to about 125 F, at which point we remove it to rest. Love it, and our guests do as well.

used dijon mustard with horseradish already mixed in; left salt/pepper/chili mister on steak for ~ 1 hour before cooking. This was delicious; served with roasted broccoli and sautéed shredded parsnips with walnuts and parmesan cheese

Okay. I made this last night and I think I'll make it again tonight. And tomorrow night...
I cut the pepper in the rub by half, since we aren't big on lots and lots of pepper, but everything else was straight by the recipe. I would add more mint next time, perhaps, but the glaze was so good that I served it on the table with the meal. I took a cue from another cook and served it with chunks of roasted parsnips with Vermont cheddar and toasted walnuts, and some shelled edamame.

Excellent recipe. I used a gas grill also, 4 min on first side direct medium and 7 on second side since the steaks were very thick. Would probably make a smaller sauce recipe since it wasn't all needed.

Wow! Yum. Except almost too salty! Dumb question: do you use ALL the rub you make--that was a lot of rub! Our steaks were 8-9 oz, so maybe that's why ratio felt off? Otherwise, amazing. Didn't have fresh mint so used gobs of dried, also a little less honey. Perfect fast gourmet meal for a work night (w/ swiss chard, browned onions, carrots, & pasta)! Family devoured it. Defintely had twice as much sauce as needed, but we'll find a use for it!

Ok, I'm a steak snob and only like S&P and maybe some butter. But if Bobby Flay said this is "the best", I had to give it a try. Wow, now on my third pass and getting the timing perfect. No one flavor stands out, it is just a smooth seasoning that absolutely complements the steak. This is my go to weekend prep. Try it, I think you'll like it. NB: First pass was w/o Ancho, second pass used it, much better. Be sure and use the Ancho powder.

When I was picking up the steaks at Gwen (the best I could do without re-mortgaging the house), a film crew was there. While I was waiting for the steaks (which they cut to order for me), I was ogling the oxtail with a member of the crew. She was also ogling the lard and goose fat in the case, and said, "that's what Bobby Flay told me to cook steaks in." I already had a container of the Gwen lard in my fridge, so that's what I did instead of the canola oil. Very happy.

Made this for two...a large strip steak which we sliced to share. Did a mini-version of glaze. It was easy because proportions were 3-2-1. Instead of tablespoons, i subbed teaspoons. Perfect amount (with a bit left over). I used a bit more mint...mincing up one leaf?! Nah. Served with burst cherry tomatoes that i threw into the pan when i put on the glaze. Smashed crispy potatoes and a green salad rounded the meal out. This technique is my new go-to steak prep.

I used bone-in shell steaks. Adding 2 minutes to the initial oven time and 3 min to the post-glazing cook. It was great.

Fabulous flavor. I can definitely see this on other meats but it's outstanding on steak. Grilled instead of in the oven because it was a beautiful night. Not a thing to change here. Perfection!

I love this idea, though my DH does not like lamb. But what cut to use? All this would be too fiddly for little loin chops, IMO, but for steaks cut from a boneless leg, or bone-in leg aka "sirloin" chops? sounds yummy, hope you try and tell. Or I will when he goes out of town next time ;-D

I used this recipe and all I can say is WOW!! It was SO good!! Such flavor. Definitely a keeper of a recipe .. you will not regret making this.

This was the best steak recipe I made all of quarantine. I only had horseradish mustard and it worked great. SO good.

This is my favorite steak recipe. The horseradish in the glaze is perfect. Save some to serve alongside the sliced leftover steak.

Use less mustard.

Substituted maple syrup for honey and ginger for horseradish and worked just fine.

I never would have tried this were it not for all the glowing reviews. Honey mustard sauce on steak? But this was fantastic. Used rub all over steaks; there's no way that amount of rub would fit on one side only. Otherwise followed recipe exactly. Used probably half of glaze because there was too much. As others noted, there's so much flavor between pepper and glaze that you don't get much steak flavor. Would never do this with a ribeye, but for a strip steak, it's great.

This was tasty, but you don’t really get a “steak” flavor—the rub/glaze is strong. Really good though, and might need a little more honey next time!

This was so good! I realized at the last second that I didn’t have honey, so I substituted an equal amount of maple syrup, and it was still delicious.

Wasn't sure if I was meant to use ALL the rub on the two steaks. It seemed like a lot, to me...but then again, if we're only meant to use a small amount of the rub, why wouldn't the recipe call for less? Anyway, I went ahead and used it all. Apart from being perhaps a bit too peppery and salty the excessive rub didn't seem to have a negative effect. This was a tasty dish—perhaps in greater part due to the yummy honey dijon glaze.

I haven’t made this, but I’m going to for Memorial Day dinner. Sounds delicious. I’ve never had a bad recipe from NYT.

Very good overall, but the meat was a little tough. It was properly medium rare, so I don't think overcooked. Thought I got good meat, too -- suggestions as to anything I could have done differently?

I didn’t have mint but still made it and it was absolutely delicious. I can only imagine how great it would be with it! A must make.

Absolutely delicious. I didn’t change a thing.

Technique, technique, technique. We have a good butcher, but adopting this approach, (each and every step timed to the second!) transforms a decent Choice cut into an absolutely special meal. Do not want to suggest magic for less than 10-ounce cuts; ours averaged almost 12. There's something about finishing them in the oven; even the most wary will experience delight from the pink-side result. And I haven't even addressed the glaze. Perfect tone for the beef; nicely balanced. Mr. Flay!

This was delicious!!!!! I adjusted the glaze a bit to add balsamic and didn’t use the mint. But it was wonderful!!!!

Made as per the recipe...rave reviews from the family!

Just made this recipe. I was out of fresh mint, so I used a small amount of fresh oregano. Worked beautifully!! Delicious NY strips!!!!

I made half the glaze and used it all, completely overwhelming the taste of beef. Trusting that if Bobby says its good it is was a big mistake. Waste of expensive New York strip, very disappointing.