- 4 teaspoons kosher salt, or to taste
- 4 teaspoons freshly ground black pepper, or to taste
- 4 boneless Rancher’s Reserve® Beef Rib-Eye Steaks, rinsed and patted dry
- 1 (16 ounce) carton Lucerne® Sour Cream
- 6 tablespoons prepared horseradish
- 4 teaspoons grated orange zest
- Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; visit for complete instructions). Sprinkle 4 teaspoons each salt and pepper all over steaks.
- Place steaks on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until done to your liking (cut to test), 9 to 10 minutes total for rare (reddish-pink), 11 to 12 minutes for medium-rare (pink).
- While steaks are grilling, in a bowl, mix together sour cream, horseradish, and orange zest. Season to taste with salt and pepper.
- Transfer steaks to a carving board, loosely tent with foil, let rest 10 minutes, then cut each in half and serve, accompanied by orange-horseradish sauce.