| Recipes |

Rib Steak with Roasted Garlic-Horseradish Sauce and Frizzled Leek

Photography by Chay Berger
Food Prep by Leah Hamaoui
Thank you to Adorn Your Table for the beautiful tablecloth shown in this photo

Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks that will rival a gourmet dinner at your favorite restaurant! Use any leftovers to double as a spread for your matzah or a dressing that will take a simple salad to the next level.


  • 4–6 bone-in rib steaks
  • oil, for drizzling
  • kosher salt, for sprinkling
  • several twists cracked black pepper
Frizzled Leek
  • 2–3 leeks
  • oil, for frying
  • salt, for sprinkling
Horseradish Dipping Sauce
  • 1 medium head garlic
  • oil, for drizzling
  • ¾ cup mayonnaise
  • 3 Tbsp fresh horseradish, finely grated
  • 6 scallions, sliced and trimmed
  • 2 tsp honey
  • ½ tsp lemon juice
  • ½ tsp salt, plus more for sprinkling
  • several twists cracked black pepper

To prepare the horseradish sauce, preheat oven to 400°F (200°C).

Peel away some of the papery outer layers of the garlic head while keeping the bulb intact. Slice about 12 inch (1 cm) off the top, just enough to expose the cloves. Place the garlic cut side up on a piece of aluminum foil, then drizzle with olive oil and sprinkle with kosher salt. Fold the foil over the garlic and seal the edges tightly to make a packet.

Place the packet on a baking sheet and roast for about 45–60 minutes. Remove from the oven and let it rest until cool enough to handle. Once cool, the cloves will squeeze out easily.

When the garlic is ready, place all ingredients into the food processor and blend, using the S-blade, until smooth and creamy.

To prepare the frizzled leek, cut the heads and green stems off the leek. Slice in half vertically and cut each half into thin strips. Heat about 2–3 inches (5–712 cm) oil in a large frying pan. Working in batches, fry the leek strips for about 5–6 minutes, until lightly browned.

Place into a paper-towel-lined pan and sprinkle with salt. Set aside.

Wash steaks well and pat dry. Place in a nonreactive dish and stab the meat all over with the pointed tip of a sharp knife. Drizzle with olive oil and sprinkle generously with kosher salt and cracked black pepper on both sides.

Cover with plastic wrap and allow to marinate in the refrigerator for at least 1–2 hours. When ready to grill, bring meat to room temperature.

To pan-fry the steaks, lightly grease a grill pan and place over medium-high heat. When oil is hot, carefully place the steak into the hot pan and grill for about 4–5 minutes. Flip the steak over and grill for an additional 2–3 minutes; remove from pan. Repeat with remaining steaks.

Allow to rest for 4–5 minutes before slicing. Serve with frizzled leek and horseradish sauce.


(Originally featured in Family Table, Issue 890)

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