Steak Crostini with Horseradish Cream

If you’re looking for a holiday steak appetizer that’s both elegant and indulgent, this steak crostini with horseradish cream is the perfect choice. Juicy ribeye slices served over crisp garlic-rubbed crostini and topped with a punchy, creamy horseradish sauce—easy to make, crowd-pleasing, and full of bold flavors.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings (makes 12 crostini)

Ingredients

Horseradish Cream

• ½ cup sour cream
• 2 tablespoons horseradish
• 1½ tablespoons quality mayonnaise
• 1 teaspoon apple cider vinegar
• ½ teaspoon kosher salt
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chives, minced
• Freshly cracked black pepper, to taste

Crostini

• 1 ciabatta baguette, sliced into 12 ½-inch pieces
• Olive oil
• 2 garlic cloves, halved

Steak

• 1 pound boneless ribeye steak (¾ inch thick), brought to room temperature 30 minutes before cooking
• Kosher salt
• 3 tablespoons avocado oil
• 1½ tablespoons butter
• 2 garlic cloves
• 1 sprig rosemary

For Garnish

• 2 tablespoons chives, minced
• Freshly cracked black pepper

Instructions

1. Make the Horseradish Cream

In a bowl, stir together all ingredients until smooth and well combined. Refrigerate until ready to use.

2. Prepare the Crostini

• Preheat your oven on the Broil setting.
• Slice the baguette and brush both sides with olive oil.
• Arrange on a baking sheet and broil for 2 minutes per side, or until golden brown.
• While warm, rub the top of each crostini with the cut side of the garlic cloves. Be sure to rub the edges too for added flavor. Set aside.

3. Cook the Steak

• Pat the ribeye steak dry and season generously with kosher salt.
• Heat a cast-iron skillet over high heat for 5 minutes, until smoking hot.
• Add avocado oil and carefully place the steak in the pan.
• Cook for 2 minutes per side, flipping until a golden crust forms. Repeat until the steak reaches 15°F below your desired internal temperature (see notes).
• Add butter, garlic cloves, and rosemary. Place rosemary and garlic on top of the steak and baste with the butter by tilting the pan and spooning over the steak for 2 minutes.
• Transfer the steak to a wire rack to rest for 6 minutes.

4. Assemble

• Slice the steak into ½-inch slices.
• Top each crostini with a slice of steak.
• Add a small dollop of horseradish cream on top.
• Garnish with chives and freshly cracked black pepper. Serve immediately.

Notes

Steak Doneness Guide

Use a digital thermometer for best results:

• Rare: 120°–129°F
• Medium Rare: 130°–139°F
• Medium: 140°–149°F
• Medium Well: 150°–159°F
• Well Done: 160°F+

Tips:

• You can make the horseradish cream a day ahead to let the flavors develop.
• For a shortcut, use store-bought horseradish cream and add fresh chives and black pepper to enhance it.
• Substitute ribeye with filet mignon or sirloin if preferred.

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