Active Time

　　15 min

　　Total Time

　　15 min

　　These steaks would be great served with the Endive Salad . Tip steak is from the round, which is a tougher muscle and has less marbling than other cuts of beef. It should be cooked rare to medium-rare for maximum flavor and juiciness.

Ingredients

　　2 (1-inch-thick) sirloin tip steaks (2 lb total)

　　1 tablespoon vegetable oil

　　1/2 stick unsalted butter

　　3 1/2 tablespoons drained bottled horseradish

　　1 teaspoon Worcestershire sauce

　　Pat steaks dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, then cook steaks 6 minutes on each side for medium-rare. Transfer steaks to plates. Remove skillet from heat and immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon sauce over steaks.