horseradish-and-black-pepper-crusted-rib-eye-roastShown served with butternut squash puree

Ingredients:
1 (5 pound) rib eye roast, bone-in
1 (4 oz) bottle hot Chinese mustard
4 tsp hickory flavor liquid smoke
8 oz extra hot prepared horseradish root
3 tbsp finely ground black pepper
2 tbsp chopped garlic
1 tsp salt
4 tbsp Worcestershire Sauce
2 tbsp finely chopped fresh parsley leaves

Directions:
1. Slice the roast into four steaks (about 1¼ lbs each) and trim excess fat
2. Rub the mustard into both sides and edges of each steak, and marinate in the refrigerator for a minimum of 4 hours
3. Move the steaks to the counter one hour before cooking to allow them to return to room temperature
4. Just before cooking, brush ½ tsp liquid smoke on each side of each steak
5. Preheat the oven to 400 degrees F
6. Heat a seasoned cast iron skillet over high temperature until smoking
7. Sear each steak on both sides, pushing the outer edges against the side walls to sear until evenly browned on all sides, about 2 minutes per side.
8. Remove from the heat and place side by side on a wire rack in a half sheet pan
9. Combine the horseradish, black pepper, garlic and salt in a small mixing bowl. 10. Press the horseradish mixture evenly over the tops and sides of the steaks. Roast uncovered in the oven for about 30 minutes for rare (140 F), about 35 minutes for medium rare (150 F), or 40 minutes for medium (160 F).
11. Remove from the oven and rest for 5 minutes before slicing.
12. Drizzle with Worcestershire sauce and garnish with parsley