Steak Crostini with Horseradish Cream Recipe
Steak Crostini with Horseradish Cream is an elegant and indulgent appetizer perfect for holiday gatherings. Featuring seared ribeye slices served on toasted ciabatta with a tangy horseradish cream, this recipe offers a perfect balance of rich steak flavor and bright, creamy accents. Simple to prepare and sure to impress, it combines classic ingredients and rustic presentation for a sophisticated starter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 crostini servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Ingredients
Horseradish Cream
- ½ cup sour cream
- 2 tablespoons horseradish
- 1 teaspoon apple cider vinegar
- 1½ tablespoons quality mayonnaise
- ½ teaspoon kosher salt
- 2 tablespoons chives, minced
- 1 teaspoon Worcestershire sauce
- Freshly cracked black pepper, to taste
Crostini
- 1 ciabatta baguette, sliced into 12 ½-inch slices
- Olive oil, as needed
- 2 garlic cloves, halved
Steak
- 1 pound boneless ribeye steak, ¾ inch thick, removed from refrigerator 30 minutes before cooking
- Kosher salt, to season
- 3 tablespoons avocado oil
- 1½ tablespoons butter
- 2 cloves garlic
- 1 sprig rosemary
Garnish
- 2 tablespoons chives, minced
- Freshly cracked black pepper
Instructions
- Prepare Horseradish Cream: In a bowl, combine sour cream, horseradish, apple cider vinegar, mayonnaise, kosher salt, minced chives, Worcestershire sauce, and freshly cracked black pepper. Stir well to blend all ingredients thoroughly. Set aside to allow flavors to meld.
- Make Crostini: Preheat your oven to the Broil setting. Slice the ciabatta baguette into twelve ½-inch slices. Brush both sides of each slice lightly with olive oil and arrange them on a baking sheet. Broil the slices for about 2 minutes on each side or until they turn golden brown. While still warm, rub each slice with the halved garlic cloves, including the edges, to infuse garlic flavor. Set aside.
- Cook the Steak: Pat the ribeye steak dry using paper towels and season generously with kosher salt. Heat a cast-iron skillet over high heat until it starts to smoke, about 5 minutes. Add the avocado oil and carefully place the steak in the skillet. Cook for 2 minutes on one side, then flip and repeat this flipping every 2 minutes until the steak is near your preferred doneness temperature (use the steak doneness guide for accuracy). When the steak is about 15 degrees below your target temperature, add butter, garlic cloves, and rosemary to the skillet. Place rosemary and garlic atop the steak, tilt the skillet, and baste the steak continuously with the melted butter for 2 minutes. Remove the steak and let rest on a wire rack for 6 minutes; the internal temperature will rise as it rests.
- Slice the Steak: After resting, slice the steak into ½-inch thick pieces and set them aside for assembly.
- Assemble Crostini: Top each warm crostini slice with a piece of ribeye steak. Add a dollop of horseradish cream on top of the steak. Garnish with minced chives and freshly cracked black pepper to finish. Serve immediately.
Notes
- Use a digital thermometer for precise steak doneness: Rare (120°-129°F), Medium Rare (130°-139°F), Medium (140°-149°F), Medium Well (150°-159°F), Well Done (160°F+).
- Resting steak after cooking is crucial for juicy results and allows the temperature to rise an additional 5°–10°F.
- Rubbing the crostini with garlic while warm enhances flavor but avoid excessive rubbing to prevent overpowering garlic taste.
