These reuben strip steaks have all the elements of a classic reuben sandwich, Swiss cheese, Russian dressing and sauerkraut, all piled high.

The summer of 2003, I practically lived off of reuben sandwiches from Katz’s deli in NYC.

I had an internship at Citibank that was way less impressive than it sounds because I basically worked in a branch office making cold calls in the windowless basement to poor unsuspecting people to try and get them an appointment with my boss who would then try to up-sell them on some mutual fund investment.

In fact, he freakin’ up-sold me at the end of my internship and I ended up with a $5k mutual fund as I walked out the door to go back to school that August.

But hey, it looked great on the resume!

Reuben Strip Steak
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Anyway, that branch was in the lower east side of Manhattan, in a predominately Jewish area that had some of the BEST delis I’ve ever eaten at in my life which is saying a lot growing up in suburban NYC where there’s an Italian deli on every corner.

But once I set foot into Katz’s there was no turning back.

It’s the deli from the famous Harry Met Sally scene and it serves sandwiches the size of your head.

The first time I walked in, I ordered a reuben sandwich and I never ordered another thing all summer long.

And I wondered why my suits didn’t fit too well by August.

Reuben Strip Steaks

Sadly, I haven’t been to Katz’s since that last summer meal over 10 years ago, but I can pretend like I am with this reuben strip steak.

Certified Angus Beef® brand sent me some steaks and after poking around on their website, I found a horseradish cream sauce recipe which instantly got me thinking back to the reuben days.

That’s when it was decided, these gorgeously marbled strip steaks needed to be reuben-ized.

Because if there’s anything better than a top cut steak, it’s a top cut steak piled high with Swiss, sauerkraut and creamy Russian dressing.

Reuben Strip Steak

One bite in and I was back in my H&M brown striped linen suit (one of the dumber purchases of my life. Hello, wrinkles!) as my 21 year old self pretending my life was way more glamorous than it really was in NYC.

If you love a good Reuben, make sure to check out creamy Reuben soup too!

And if you need a side dish for these delicious steaks, try some crispy hasselback potatoes made in the air fryer or potato wedges on the grill along with something green.

Not into reubens? These thick strip steaks would be perfect for the reverse sear method too!

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5 from 1 vote

Reuben Strip Steak

Servings: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
These reuben strip steaks have all the elements of a classic reuben sandwich, swiss cheese, Russian dressing and sauerkraut, all piled high.


  • 2 12 ounce strip steaks
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 1 tablespoon butter
  • 4 slices swiss cheese or Jarlsberg
  • 1 cup sauerkraut, drained
  • 1/3 cup plain Greek yogurt
  • juice of 1/2 a lemon
  • 1 1/2 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • 1 dill pickle, finely chopped
  • 1 teaspoon prepared creamy horseradish


  • Season both sides of the steaks with the olive oil, salt and pepper.
  • Heat a large skillet over medium-high heat.
  • Add the butter to the skillet once hot to melt.
  • Place the steaks in the skillet and cook for about 4 minutes on one side until nicely browned.
  • Flip steaks, top each with two slices of cheese, cover the skillet and let cook another 3 minutes until cheese is melted.
  • Transfer steaks to a plate and let sit.
  • Spoon the sauerkraut onto the skillet (in the steak grease) in two flattened piles. Continue cooking over medium high heat for about 5 minutes until golden brown and starting to crisp on the edges.
  • While that cooks, make the sauce by combining the yogurt, lemon juice, mayonnaise, ketchup, pickle and horseradish in a small bowl. Season with salt and pepper to taste.
  • Transfer each pile of the sauerkraut to the top of the steaks.
  • Spoon the sauce over the top and serve.



Serving: 1SERVINGCalories: 850kcalCarbohydrates: 15gProtein: 56gFat: 62gSaturated Fat: 25gPolyunsaturated Fat: 30gCholesterol: 178mgSodium: 808mgFiber: 2gSugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American

This is a sponsored conversation written by me on behalf of Certified Angus Beef via Burst Media. The opinions and text are all mine.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 5 stars
    Made this recipe, but instead of strip steaks, I cut the steak into thin strips and put it all atop sliced sourdough toast – awesome, quick dinner and thoroughly delicious!

  2. Hi Gina! Love this recipe – reubens are my downfall but haven’t had one in years after going grain-free. This is definitely in my very near future.

    Can I please ask which plug-in you use for your recipes? I’m looking for a functional AND attractive one.


    1. Hi Jessica- I use Easy Recipe Plus. It’s custom formatted to match my site design but there are some good looking options with that plugin without any customizations. I used the free one for awhile before upgrading to Plus so I can recommend both :)

  3. I would die to be able to just walk over to an authentic Jewish deli! I just adore reubens, so a reuben + steak is the perfect combo!

  4. Looks delicious! Too bad I’m vegetarian :p Your humor was appreciated though (:
    (I wanted to rate this recipe 5 stars but it wouldn’t let me!)