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–+ servings
steak crostini with horseradish cream

Steak Crostini with Horseradish Cream

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Jeri Mobley-Arias
Course Appetizer
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 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

Steak Doneness Guide
For best results, use a digital thermometer to get an accurate reading.
  • Rare - 120°-129°F
  • Medium Rare - 130°-139°F
  • Medium - 140°-149°F
  • Medium Well 150°-159°F
  • Well Done - 160°F
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!