Horseradish-Encrusted Steaks

In a bowl, combine panko, horseradish, melted butter, oil, garlic, salt, and pepper. Mix until well combined. Cover and let come to room temperature.

Coat top of each steak with about ¼ cup horseradish mixture and press to flatten.

In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Place steaks in pan, topping side down, and cook to golden brown, 3 to 5 minutes. Flip and cook second side 3 to 5 minutes, or until cooked to desired doneness (you might need to do this in two batches).