THE Recipe: Ribeye steak, blanched beetroot, yogurt, and horseradish sauce.


Steaks are definitely held in high regard in the culinary world. Yet they very simple to prepare.

Slovenians have without a doubt jumped on the beefsteak bandwagon lately. Until recently, beef was considered good for not much more than goulash or our beloved beef soup. Today, however, we are spoiled for choice with a large variety of steaks and different methods of preparation.

Despite the numerous choices of steak, we can soon run out of recipes for making interesting steak dishes. One of the reasons is steak being a perfectly respectable standalone dish, which doesn’t require any sides. I will argue anyway, that an appropriate and delicious side dish never goes to waste.

If you have a high-quality piece of meat, that has been properly dry-aged, things are pretty straight forward.  Make sure you don’t overcook it and keep it simple. You don’t want overshadow the steak with crazy spices and over the top sides.

We used a 60-day dry-aged ribeye steak, paired with blanched beetroot and a sauce made from yogurt and horseradish.

First off we tie the steak up with rope to get a nice round shape. Then salt it heavily and let it rest for a couple of minutes. Cut the beetroot in half and put it in salted boiling water, leaving the green part out of the pot. After 4 minutes of cooking, throw in the green part as well and continue cooking for about a minute. When done, take it out and season it with lemon juice, salt and olive oil.

Make sure to really heat up the skillet. Throw on some butter and the steak immediately after. Cook it for about a minute on each side so it gets nicely browned. Then lower the temperature and cook it until the desired internal temperature. For us it was medium. If you want to make sure you nail it, you can use a kitchen thermometer. When you reach the desired temperature, take it off the heat and let it rest for a couple of minutes, as the juices inside will continue to cook the meat.

To make the sauce, take your favorite yogurt and mix it with horseradish. Adjust the ratio according to your taste. You can add some of the leftover beetroot juice to take it to the next level.

Put the ribeye back in a hot skillet with some butter and garlic before serving it with the beetroot and the yoghurt sauce.


  • Dry aged ribeye steak
  • Salt
  • Beetroot
  • Butter
  • Olive oil
  • Lemon
  • Yoghurt
  • Horseradish
  • Garlic