Steak Crostini with Horseradish Cream for Effortless Elegance

This elegant Steak Crostini with Horseradish Cream combines tender ribeye with creamy horseradish for a stunning appetizer.

Prep Time 15

Cook Time 10

Resting Time 6

Total Time 31

Servings: 12 crostini

Course: Dinner

Cuisine: American

Calories: 250

Horseradish Cream

0.5 cups sour cream substitute with Greek yogurt for tangier flavor
2 tablespoons horseradish freshly grated offers the best flavor intensity
1 teaspoon apple cider vinegar can be swapped with lemon juice for a fresher note
1.5 tablespoons quality mayonnaise use vegan mayonnaise for a plant-based option
0.5 teaspoon kosher salt adjust based on preference for taste
2 tablespoons chives, minced green onions can be substituted
1 teaspoon Worcestershire sauce substituting with soy sauce will change taste slightly
freshly cracked black pepper to taste

Crostini

1 ciabatta baguette sliced into 12 ½-inch slices sourdough baguette can be used for different flavor profile
olive oil any light oil can be used as a substitute
2 garlic cloves halved extra cloves can be used for a stronger garlic taste

Steak

1 pound boneless ribeye steak ¾ inch thick, can be exchanged with filet mignon or sirloin
kosher salt sea salt is a good alternative
3 tablespoons avocado oil can use canola or grapeseed oil in its place
1.5 tablespoons butter substitute with ghee for richer flavor
2 cloves garlic fresh garlic enhances flavor beautifully
1 sprig rosemary thyme or oregano can be used as alternates
2 tablespoons chives, minced for garnish

Preparation Steps

In a medium bowl, combine sour cream, horseradish, apple cider vinegar, mayonnaise, kosher salt, minced chives, Worcestershire sauce, and black pepper. Mix until smooth and creamy.
Preheat the oven to broil. Slice the ciabatta baguette, brush with olive oil, and broil slices for 2 minutes on each side until golden and crispy. Rub the crostini with garlic cloves.
Pat dry the ribeye steak, season with kosher salt, and heat a cast-iron skillet on high. Add avocado oil and sear the steak for 2 minutes each side.
When the steak is 15°F below your desired doneness, add butter, crushed garlic, and rosemary to the skillet, basting for 2 additional minutes. Remove and let rest for 6 minutes.
Slice the rested steak into ½-inch thick pieces. Top crostini with steak slices, a dollop of horseradish cream, and a sprinkle of minced chives.

Use a digital thermometer to check steak doneness and personalize your horseradish cream with various herbs.