Pan-Seared Ribeye Steak Tacos With Onion Jam and Horseradish Sauce

So here’s the deal… my mom is sending us a HUGE order of kosher meat from (I will let you all know how their meat is once we cook some of it) and so yesterday I was going through our freezer and I realized that if all the stuff she’s sending us is ever going to fit, we would need to make some major room in our freezer so I took out the last two Ribeye steaks we had from Golden West to thaw and to make tonight, then I started looking up recipes.  This recipe seemed good to me… it was from Epicurious.  The only problem with it was that it called for creme fraiche or sour cream, but luckily we had Tofuti left in our fridge from a few days ago so I used that in place of the sour cream to make it KOSHER!

So here’s the recipe (with my slight alterations), originally from Bon Appetit, January 2004.

Rib-Eye Tacos With Onion Jam And Horseradish Creme Fraiche

Horseradish Creme fraiche (the Kosher version):

  • 1 cup of finely grated peeled fresh horseradish root (about 4 oz.) or if you can’t find that, 1/4 cup of prepared horseradish
  • 1 8 oz. container of Tofuti-brand sour cream
  • 1/4 cup of white wine vinegar
  • kosher salt

Mix first three ingredients in small bowl to blend.  Season to taste with kosher salt.  Can be prepared 1 day ahead.  Cover and refrigerate.

Onion Jam:

  • 1 1/2 lbs. red onions, very thinly sliced
  • 2 cups dry red wine
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons red wine vinegar

Combine onions, wine, honey and thyme in large skillet.  Bring to boil.  REduce heat to medium-low and simmer uncovered until wine is almost all absorbed, stirring occasionally, about 55 minutes.  Mix in red wine vinegar.  Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy).  Season to taste with salt and pepper.  Can be prepared 1 day ahead.  Cover and refrigerate if you are going to prepare in advance.  Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.

For Tacos:

Preheat oven to 350 degrees.  Wrap tortillas in foil, enclosing completely.  Place in oven until heated through, about 15 minutes.

The original recipe called for cooking the steaks in a skillet on the stove but instead we used Alton Brown’s instructions for pan searing rib eye steak (available at

  • 2 rib eye steaks, 1 lb. each, 1 1/2 inch thick
  • Canola oil to coat
  • kosher salt and ground black pepper

Place 10-12 inch cast iron skillet in oven and heat to 500 degrees.  Bring steaks to room temperature.

When oven reaches temperature, remove pan and place on range over high heat.  Coat steak lightly with oil and season both sides with a generous pinch of salt.  Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan.  Cook 30 seconds without moving.  Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.  Flip steak and cook another 2 minutes.  (This time is for medium rare steaks.  If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and let sit for 2 minutes.  Serve whole or slice thin and fan onto plate.

For our purposes we sliced it thinly so that we could put it into tacos along with the horseradish sauce and the onion jam.  The steak came out perfectly and the onions and horseradish sauce added the perfect flavor.  Ken said the steak was the kind that “falls apart in your mouth.”  I had never really heard steak described that way but he liked it, so that’s all that matters!

On the side, I made up a cauliflower recipe using lemon juice, olive oil, garlic, salt and pepper, roasted at 400 degrees for 25 minutes.  It was crispy and quite tasty!

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One Response to Pan-Seared Ribeye Steak Tacos With Onion Jam and Horseradish Sauce

  1. Kosher creme fraiche – that is inspired! 🙂

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