Baltimore Beef Bad Boy

Directions

1. 1
   Combine seasoned salt, 1 tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag.
2. 2
   Mix thoroughly and then add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat.
3. 3
   When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator.
4. 4
   Remove meat from refrigerator at least 20 minutes, prior to grilling.
5. 5
   In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper.
6. 6
   Mix thoroughly and place into refrigerator for at least 4 hours.
7. 7
   Set grill or large grilling pan to high heat.
8. 8
   Cook meat for 20 minutes or until desired temperature.
9. 9
   Remove from heat, cover and let rest for 5 to 10 minutes.
10. 10
    Best served medium-rare.
11. 11
    Slice cooked and rested steaks paper thin using either a knife or counter-top deli-slicer.
12. 12
    Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish.