New York Strip Steak with Horseradish and Mint

Spicy hot horderadish and sweet mint leaves,
make for a great sauce rub on these steaks.

Ingrdients:
2 (10 oz.) Boneless Strip Steaks
2 tablespoons coarsely ground black pepper
1/2 teaspoons ancho smoked papriks
1 teaspoon Kosher salt
2 tablespoons canola oil

Directions:
In a bowl, whisk together mustard,
honey, horseradish and fresh mint.
Season with salt and pepper, and set aside.
Heat oven to 425 degrees F.
In a small bowl, combine black pepper,
red pepper flakes and salt.
Rub one side of each steak with the mixture.
Place a medium ovenproof saute pan over high heat,
and heat oil until smoking.
Place steaks in pan, rub side down,
and sear for 35 to 40 seconds.
Turn steaks over, salt, and place pan
in oven until steaks are medium rare,
8 to 10 minutes, brushing with horseradish/mint
during last 2 minutes. Remove steaks from oven,
and brush again with horseradish/mint.
Allow to rest for 5 minutes before serving.