Grilled Rib Eye Steak with Horseradish Cheddar Pub Sauce

To me, horseradish sauce is the perfect match for grilled steak or prime rib.  Here's a cheesy version made with yogurt, though you certainly could use sour cream instead.
2 ribeye steaks

Cheddar Pub Sauce:
2 oz feta cheese
2 oz excellent, aged sharp cheddar cheese, grated
2 Tbsp strong horseradish
1/4 cup plain Greek yogurt

Heat grill to high. Mix together the pub sauce ingredients in a small bowl.

Season the steaks with salt and freshly ground pepper to taste. Grill steaks over as high a heat as you can get, turning once.

The time will depend on your heat source and the thickness of your steaks. I cooked these steaks (3/4-inch thick) on a good gas grill for about 3 minutes a side for medium-rare.

Serve steaks with pub sauce on the side, next to a nice Cesar salad. Serves 2.

Cook’s Note: I slather the steaks with olive oil using a brush before grilling. This incites a flame and gives a nice bit of char, even when cooking the steaks for so short a time as for medium rare.