If you’re looking for a dinner that feels a little extra but still works on a busy weeknight, this Steak Bites with Horseradish Sauce is a winner. Juicy, pan-seared steak cooked hot over Cowboy Charcoal, crispy potatoes, and a creamy horseradish sauce made with FAGE sour cream. Simple ingredients. Big flavor. And everything comes together in one skillet.
This is one of those meals that the whole family actually gets excited about. It’s love at first whiff of that juicy steak cooking on the grill. The steak bites are seared fast so that they stay tender. The potatoes get crispy in the same pan alongside some beautiful, farm-fresh eggs. And the star of this dish? It’s definitely the sauce—a finishing touch that takes the whole thing from good to great.
Post sponsored by FAGE
Table of Contents
- Why You’ll Love Steak Bites with Horseradish Sauce
- Steak Bites with Horseradish Sauce Ingredients Round-Up
- This sauce is FYR!
- Pro Tip: What Is Horseradish Anyway?
- Potato Prep
- Homemade Horseradish Sauce
- Steak Time
- it’s ready!
- What to Serve with Steak Bites
- Storage & Leftovers
- More Steak Bite recipes
- FAQs for Steak Bites
- Steak Bites with Horseradish Sauce Recipe
Why You’ll Love Steak Bites with Horseradish Sauce
This recipe featuring FAGE, my favorite sour cream ever, is all about contrast. You’ve got hot, crispy steak bites, potatoes, and eggs coming off a hot pan. Then you’ve got cool, creamy horseradish sauce on the side. The full effect? A rich meat with a good sauce that delivers an unforgettable experience every single time.
If you know me, you know how much I love a good steak and egg skillet dinner. Check out these recipes next: Cowboy Steak and Eggs, Bourbon Prime Steak and Eggs, Steak and Chili Oil Eggs, and Steak and Eggs with Cowboy Butter.
Steak Bites with Horseradish Sauce Ingredients Round-Up
- Steak & Eggs – New York strips (or ribeye steak, sirloin steak, or filet mignon), kosher salt, black pepper, garlic powder, and a little olive oil or neutral oil. Grab about 3-4 pasture-raised eggs.
- Potatoes – Small golden potatoes, melted butter, minced garlic, and salt pepper garlic seasoning.
- Spicy Horseradish Sauce – FAGE sour cream, prepared horseradish, white vinegar or lemon juice, chili oil, chopped parsley or fresh chives, and Worcestershire sauce.
Now that you’ve collected some of the best ingredients, let’s walk through the steps on how to make this meal so freakin’ delicious, you’ll be amazed.
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This sauce is FYR!
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Pro Tip: What Is Horseradish Anyway?
Horseradish is a root vegetable, kind of like a spicy radish. When you grate it or mix it into sauce, it releases that sharp, sinus-clearing heat. But it’s not “burn your mouth” spicy like a chili pepper. It’s bright, punchy, and perfect with rich meat because it cuts through fat and brings everything back into balance. That’s why it’s such a classic pairing with steak and prime rib.
Potato Prep
Start by parboiling your potatoes. Set a Dutch oven over the fire or on the stove and bring water to a boil. Add a little baking soda, then drop in the potatoes. Boil them for about 10–15 minutes, just until a fork slides in with a little resistance.
Drain the potatoes and let them cool for about 5 minutes so the steam can escape.
Homemade Horseradish Sauce
Into a small bowl, add the FAGE sour cream, prepared horseradish, white vinegar or lemon juice, chili oil, chopped parsley or fresh chives, and Worcestershire sauce to a small bowl. Stir until everything is fully combined and smooth.
Taste and adjust as needed. Add more horseradish if you want it spicier, a little more vinegar or lemon juice if you want it brighter, or a splash of soy sauce for an umami twist.
Cover and set the horseradish cream sauce aside while you cook the steak and potatoes so the flavors have time to come together.
Steak Time
Slice your steaks into about 1½-inch cubes on a cutting board. Let the meat sit at room temperature for about 15 minutes, then toss with oil, kosher salt, black pepper, and garlic powder.
Build a medium-high heat fire with Cowboy Charcoal and set a cast iron skillet over the heat. Add a little oil and let the pan get hot.
Add your steak bites to the hot skillet and let them cook for about 1½ minutes per side until they get a nice crust. Once they look good, pull them off and keep them warm for a minute.
Now toss the potatoes into the same pan and let them cook for 5–7 minutes, stirring now and then, until they’re browned and crispy on the outside. When the potatoes are ready, slide the steak back into the skillet and spread everything out a bit. Make a few little pockets in the pan, crack the eggs right into those spots, and cook them however you like: runny, jammy, or fully set.
it’s ready!
Spoon the steak, potatoes, and eggs onto a serving plate, or you can serve directly from the cast iron. Drizzle a little extra butter over the top if you want. Finish with chopped green onions or fresh chives. Serve the creamy horseradish sauce on the side and let everyone dip as they go.
What to Serve with Steak Bites
This is one of those meals that pretty much stands on its own, given that it’s a steak, eggs, and potatoes bite in one. If you want to round it out, add some toast or grilled bread to soak up the horseradish sauce, maybe a little fresh fruit or a simple side salad to lighten things up, and call it good.
And if you’re leaning into brunch mode, pour some mimosas, make a pot of coffee, and enjoy this as a laid-back weekend spread that feels way more special than it actually is.
Storage & Leftovers
If you have any leftover steak bites, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or air fryer so the steak doesn’t overcook. They’re also great cold the next day tucked into a wrap or pita pocket.
More Steak Bite recipes
FAQs for Steak Bites
You can, but you won’t get the same crust as cooking in a hot pan over charcoal. If you do use the air fryer, cook in batches so the steak still browns.
You can use creamy Greek yogurt, but the sauce won’t be quite as rich. FAGE gives you the best results here.
I’d say so. You can use New York steak, ribeye steak, sirloin steak, beef tenderloin, or even tender filet mignon if you want to go all out. Cut it into cubes, season it well, and let the high heat do the rest. It’s a great option for a weeknight dinner, but it’s also a big hit for a weekend brunch spread when you want something hearty.
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Steak Bites with Horseradish Sauce
Ingredients
Steak & Eggs
- 2 NY Strips cut into bite sized cubed
- 3-4 Eggs
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Neutral Oil as needed
Roasted Potatoes:
- 1 lb Small Golden Potatoes
- ½ cup Melted Butter
- 2 tbsp Minced Garlic
- 1 tbsp Salt Pepper Garlic Seasoning
Horseradish Sauce:
- 1.5 cups FAGE Sour Cream
- 2 tbsp Prepared Horseradish
- 2 tbsp White Vinegar
- 1.5 tbsp Chili Oil
- 1 tbsp Chopped Parsley
- 1 tsp Worcestershire Sauce
Instructions
Parboiled Potatoes:
- Preheat your stove for high heat cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.
- When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready.
- Pull them out and let them cool for 5 minutes.
Steak, Eggs & Sauce:
- Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with SPG. Set to the side.
- In a bowl, mix together the ingredients for the Horseradish Sauce and set to the side.
- Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
- Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
- Add the potatoes to the skillet and let cook for 5-7 minutes until they have browned and are crispy on the outside. When done, add the steak back to the skillet and make 3-4 divots for the eggs.
- Crack the eggs into the skillet and cook to your desired liking.
- Serve with the horseradish sauce on the side and enjoy!
Wow excellent
Is it 860 kcal per serving or the whole thing?
The whole dish!