Black Pepper New York Strip Steaks With Horseradish Sauce

Sauce 3/4 cup sour cream2 tablespoons prepared horseradish2 tablespoons finely chopped fresh Italian parsley2 teaspoons Dijon mustard2 teaspoons Worcestershire sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepperSteaks4 New York strip steaks, 10-12 ounces each and about 1-inch thick, trimmed of excess fat2 tablespoons extra virgin olive oil2 tablespoons Dijon mustard 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepperFor the sauce: In a medium bowl thoroughly mix the sour cream, horseradish, parsley, mustard, Worcestershire sauce, salt and pepper.Prepare a two-zone fire for high heat.Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season evenly with salt and pepper. Let the steaks sit at room temperature for 20-30 minutes before grilling.Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach your desired doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest 3-5 minutes. Serve the steaks warm with the sauce on the side.Serves four.Nutrition values per serving: 455 calories, 22 g fat (9 g saturated), 2 g carbohydrates, .2 g fiber, 57 g protein, 127 mg cholesterol, 646 mg sodium."Weber's Charcoal Grilling" by Jamie Purviance (2007 Sunset, $19.95)