If you’re looking for a holiday steak appetizer that’s both elegant and indulgent, then this steak crostini with horseradish cream recipe is for you. Easy to make, elegant, and will be a favorite at your next gathering.
If you are looking for more appetizers, then check out my Caramelized Onion Dip and Whipped Feta recipes, next!
Steak Crostini with Horseradish Cream
I don’t know about you, but around this time of the year I love all-things finger foods, like this steak crostini with horseradish cream. These bite-sized pieces of deliciousness pair incredibly well with a cocktail or wine, making it the ultimate party appetizer.
Tools You’ll Need
What is Horseradish Cream?
Horseradish cream is a sauce made or freshly grated or prepared horseradish, sour cream, chives, mayonnaise, apple cider vinegar, salt and pepper. It’s fairly simple to make, requiring a toss of the ingredients to a bowl, followed by a good mixing of the spoon–that’s it!
Horseradish cream makes for a the perfect pairing with steak appetizer crostini appetizers and also grilled or cast-iron steaks. So if you have any leftover horseradish cream, save it for steak night. It will keep in the refrigerator for 4 days.
How to Make Steak Crostini with Horseradish Cream
- Make Horseradish Cream Sauce. Start by making the sauce, first. This will give the flavors time to marry while making crostini and steak.
- Prepare Crostini. Choose a french baguette loaf and slice it into 12 ½-inch slices. Toast for 4 minutes then set aside.
- Cook Steak in a Cast-Iron Skillet. This method is ideal for perfectly cooked, juicy steak.
What Type of Steak Should You Use?
Ah yes, ribeye steak.This beautiful cut of meat, displaying swirls of red and white marbling along with a thick fat cap is my go-to choice for steak.
It’s richly flavored and the marbling yields a melt-in-your-mouth texture that is just delightful. Ribeye cuts of steak are higher priced than other cuts of steak, but definitely worth it, especially when making crostini. Going for a cut of steak that’s tough can result in a chewy, less pleasurable experience which is something you don’t want with this small bites.
When cooking steak, it’s important to temper your meat before cooking. Tempering entails removing the steak from the refrigerator 30-45 minutes before cooking as this will allow meat to cook more evenly.
Looking for More Appetizers?
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Steak Crostini with Horseradish Cream
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 worchestershire sauce
- Freshly cracked black pepper, to taste
Crostini
- 1 ciabatta baguette, sliced into 12 ½-inch slices
- Olive oil
- 2 garlic cloves, halved
Steak
- 1 pound boneless ribeye steak, ¾ inch thick, removed from refrigerator 30 minutes before cooking
- Kosher salt
- 3 tablespoons avocado oil
- 1½ tablespoons butter
- 2 cloves garlic
- 1 sprig rosemary
Garnish
- 2 tablespoons chives, minced
- Freshly cracked black pepper
Instructions
Horseradish Cream
- Add all ingredients to a bowl and stir to mix well. Set aside until ready to use.
Crostini
- Preheat oven on Broil setting.
- Slice baguette into 12 ½ inch slices.
- Brush both sides with olive oil and place on a baking sheet.
- Toast for 2 minutes on each side or until golden brown.
- While toast is still warm, rub halved garlic clove on one side of crostini–be sure to rub the edges with garlic, too!
- Set aside until ready for assembly.
Steak
- Pat steak dry with a paper towel. Season generously with kosher salt.
- Heat cast-iron skillet over high heat for 5 minutes, until skillet is smoking hot. Add avocado oil and carefully add steak.
- After 2 minutes, flip steak. Repeat this step until cooked to preferred doneness, see notes below for temperature guide.
- Once steak reaches 15 degrees below desired internal temperature, add butter, garlic and rosemary. Place rosemary and garlic on top of steak and tilt skillet on its side and baste for two minutes. Remove steak from skillet add place on a wire rack to rest for 6 minutes. The steak will continue to cook as it rests, rising 5°-10°F in temperature.
- Slice steak into ½ inch thick slices. Set aside.
Assembly
- Top crostini with a slice of ribeye. Add a dollop of horseradish cream and finish with freshly cracked pepper and chives.
Notes
- Rare – 120°-129°F
- Medium Rare – 130°-139°F
- Medium – 140°-149°F
- Medium Well 150°-159°F
- Well Done – 160°F