If you want to wow your friends and family with an appetizer that tastes as fancy as it looks but is surprisingly easy to prepare, this Steak Crostini with Horseradish Cream Recipe is exactly what you need. It’s a perfect combination of tender, juicy ribeye slices atop crunchy, garlicky crostini, all elevated by a zesty and creamy horseradish sauce that adds just the right kick. Whether it’s for the holidays, a special gathering, or just because you’re craving something deliciously indulgent, these crostini bring together simple ingredients in an unforgettable way.

Ingredients You’ll Need

A speckled white bowl holds five different ingredients placed in separate sections: a large dollop of white creamy sour cream or yogurt on the left, a beige grainy paste on the top, a smooth off-white mayonnaise or dressing on the right, a small pile of bright green chopped chives at the bottom right, and a dark brown sauce with cracked black pepper sprinkled over the sour cream in the center. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet essential to nail the perfect balance of flavors and textures in this dish. Each item plays a key role—from the creamy, tangy horseradish blend to the perfectly seared ribeye and the crisp, golden crostini that hold it all together.

½ cup sour cream: Provides the creamy base that cools down the spiciness of horseradish.
2 tablespoons horseradish: Adds a sharp, pungent heat that wakes up your taste buds.
1 teaspoon apple cider vinegar: Brightens the horseradish cream with a subtle tang.
1½ tablespoons quality mayonnaise: Makes the cream smoother and richer.
½ teaspoon kosher salt: Balances all the flavors so nothing tastes flat.
2 tablespoons minced chives: Brings a mild oniony freshness to the cream.
1 teaspoon Worcestershire sauce: Deepens the umami notes, adding complexity.
Freshly cracked black pepper, to taste: Enhances spice and peppery warmth throughout.
1 ciabatta baguette, sliced into 12 half-inch slices: The perfect crunchy toast base for the crostini.
Olive oil: Used for brushing the crostini to get that golden crisp texture.
2 garlic cloves, halved: Rubbing these on crostini infuses irresistible garlicky aroma.
1 pound boneless ribeye steak, ¾ inch thick, brought to room temperature: The star protein – juicy, flavorful, and tender.
Kosher salt: Essential for seasoning the steak and bringing out its natural beefy flavors.
3 tablespoons avocado oil: Ideal for high-heat searing without burning the steak.
1½ tablespoons butter: Added for basting to create a rich, luscious crust on the steak.
2 cloves garlic: Added during basting to infuse savory depth into the steak.
1 sprig rosemary: Fresh herb that imparts a fragrant, piney aroma during cooking.
2 tablespoons minced chives (for garnish): Fresh visual appeal and on-point flavor finishing touch.
Freshly cracked black pepper (for garnish): Adds a subtle bite and visual contrast.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Steak Crostini with Horseradish Cream Recipe

Step 1: Prepare the Horseradish Cream

Start by combining sour cream, horseradish, apple cider vinegar, mayonnaise, kosher salt, minced chives, Worcestershire sauce, and freshly cracked black pepper in a bowl. Mix everything thoroughly until smooth and well incorporated. This creamy horseradish sauce is the flavor bomb that balances the richness of the steak perfectly. Set it aside to let the flavors meld while you prepare the other components.

Step 2: Make the Crostini

Preheat your oven to the broil setting—this will toast your bread quickly and evenly. Slice your ciabatta baguette into twelve half-inch thick pieces. Brush both sides lightly with olive oil, then place the slices on a baking sheet. Broil for about two minutes on each side, or until each piece turns a beautiful golden brown and crunches when you bite it. While they’re still warm, rub the cut side of halved garlic cloves all over one side and the edges of the crostini to infuse them with that irresistible garlic aroma.

Step 3: Cook the Steak

Pat your ribeye steak dry with paper towels—it’s the secret to getting a good sear. Generously season each side with kosher salt. Heat a cast-iron skillet over high heat until it’s smoking hot, then add avocado oil. Carefully lay the steak in the pan, listening for that satisfying sizzle. Cook for about two minutes per side for medium-rare, flipping as needed to cook evenly. When your steak is about 15 degrees below your desired doneness, add butter, garlic cloves, and a sprig of rosemary to the pan. Tilt the skillet and baste the steak with the melted butter for two minutes to create a savory crust and boost flavor. Remove the steak from the heat and transfer it to a wire rack to rest for 6 minutes; this resting period lets the juices redistribute so the meat is juicy and tender. Finally, slice the steak into half-inch thick pieces for topping your crostini.

Step 4: Assemble the Steak Crostini with Horseradish Cream Recipe

Place a slice of the rested ribeye on each crostini. Dollop the horseradish cream generously on top of the steak slice. Finish with a sprinkle of freshly cracked black pepper and minced chives for colour and an added burst of flavor. Serve immediately to enjoy the perfect harmony of warm steak, crunchy toast, and cool, spicy cream.

How to Serve Steak Crostini with Horseradish Cream Recipe

A cooked steak lies in a black pan with a slightly shiny, oily surface. The steak is thick with a browned, textured outer layer and visible grain. On top, there are two green rosemary sprigs diagonally placed, and two peeled garlic cloves rest alongside the herbs. The pan’s surface also shows small bubbles and droplets of oil around the steak. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little extra flair goes a long way here. Finishing the Steak Crostini with Horseradish Cream Recipe with freshly minced chives and cracked black pepper keeps it bright and inviting. For an extra touch, feel free to scatter thinly sliced radishes or microgreens on top for subtle earthy freshness and a bit of crunch.

Side Dishes

This appetizer pairs beautifully with light, fresh sides that won’t overpower the crostini. A crisp green salad with lemon vinaigrette or roasted asparagus spears complements the rich steak and horseradish flavors perfectly. If you want to keep the menu indulgent, a platter of mixed olives and roasted nuts is a sophisticated crowd-pleaser alongside your crostini.

Creative Ways to Present

Serving these crostini on a wooden board or slate platter with small bowls of extra horseradish cream invites guests to customize their bites. You could also create a grazing board including slices of steak, toasted baguette, horseradish cream, pickled veggies, and cheese for those who love interactive dining experiences. Presentation is part of the fun with this recipe!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the steak slices and horseradish cream separately in airtight containers in the refrigerator. The crostini are best eaten fresh but can be kept in a sealed bag for a day or two to maintain some crunch.

Freezing

This dish is best enjoyed fresh. However, you can freeze the horseradish cream in a small container for up to one month and thaw it in the fridge before serving. The steak and crostini don’t freeze well as the texture changes.

Reheating

To gently reheat leftover steak slices, warm them briefly in a pan over medium-low heat or in the oven wrapped in foil to avoid drying out. Avoid microwaving if possible, as it can toughen the meat. Toast the crostini again briefly before assembling to refresh their crispness.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While ribeye is juicy and tender, you can substitute sirloin or New York strip if you prefer. Just adjust cooking times to ensure the steak doesn’t get tough.

How spicy is the horseradish cream?

The horseradish cream has a gentle kick – tangy and bright rather than overpowering. You can adjust the horseradish amount based on your spice preference.

What kind of bread works best for crostini?

A crusty bread like ciabatta or baguette is ideal for crostini since it crisps up nicely under the broiler and holds toppings well without becoming soggy.

Can I prepare the crostini ahead of time?

Yes, you can toast the crostini a few hours before serving and store them in an airtight container. Just rub the garlic on right before serving to keep the flavors fresh.

What wine pairs well with Steak Crostini with Horseradish Cream Recipe?

A medium-bodied red wine like Pinot Noir or Merlot compliments the savory richness of the steak and the tangy horseradish cream beautifully.

Final Thoughts

This Steak Crostini with Horseradish Cream Recipe is truly one of my favorite appetizers to make for special occasions or whenever I want to treat myself and guests to something special. The combination of bold, fresh flavors and textures makes it a guaranteed crowd-pleaser. Give it a try and watch how quickly these little bites disappear from the platter—trust me, everyone will be asking for the recipe!

Steak Crostini with Horseradish Cream Recipe

Ingredients You’ll Need