I was trying to make these for the superbowl and I just couldn't. I already had too much food prepared. These sandwiches really need to take center stage!
Combine seasoned salt, 1 Tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag. 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. When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator. I chose 48 hours. This amount of time really enhances the flavor. Remove meat from refrigerator at least 20 minutes, prior to grilling.
In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper. Mix thoroughly and place into refrigerator for at least 4 hours.
Set grill or *large grilling pan* to high heat. Cook meat for 20 minutes or until desired temperature. Remove from heat, cover and let rest for 5 to 10 minutes. This is best served medium-rare.Slice cooked and rested steaks paper thin using a knife or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye bread and spread on the sour cream horseradish sauce.