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1
Put a grill pan on a high heat and let it get screaming hot.
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2
Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
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3
Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
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4
Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
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5
Halve your lemon and add a squeeze of juice to the bowl.
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6
Add a splash of extra virgin olive oil and mix well.
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7
Taste and add a little more horseradish if you think it needs to taste more fiery.
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8
Lay the steak in your hot pan and press down gently.
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9
Wait a minute, then turn over.
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10
Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
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11
Flip the steak again after another minute, repeat the garlic rub, and press down again.
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12
For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
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13
Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
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14
Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
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15
Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
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16
Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.
