Ribeye Steak Crostini With Horseradish Sauce is a tender and savory party or game day appetizer. Slices of succulent ribeye are placed on top of crostini and finished with a creamy, cheesy horseradish sauce. It’s an easy starter you can make days ahead of time!Jump to Recipe
Creamy and tender bites of steak, herbs, horseradish, and cheese make up this party-perfect appetizer. Pass around my Ribeye Steak Crostini With Horseradish Sauce at your New Year’s celebration, fancy birthday parties, or at your holiday parties. It’s a two-bite snack that everyone will love!
Every element of this appetizer can be made days ahead of time. My famous oven-baked ribeye steak can be cooked, sliced, and kept in the fridge. When it’s time to party, place it on top of the crunchy crostini and finish with a dollop of the creamy and tangy Boursin horseradish sauce.
Each bite is buttery, tender, and savory. I love mine with a drizzle of balsamic reduction and more fresh herbs. Pair it with a glass of red wine, beer, or a prosecco cocktail to start your celebrations off right!
What is ribeye steak?
Ribeye steak is a boneless cut of meat that comes from the rib section on the cow. It’s a primal cut of beef, just like a prime rib roast. It has an intense, bold beef flavor that is tender and moist thanks to its high-fat content.
One of the best ways to cook a ribeye steak is low and slow in the oven, then finished with a sear. This renders the fat and infuses all of the great flavors. For this recipe, we’re cooking it in a frying pan so it’s quick, easy, and ready to assemble with the rest of the elements in no time.
When shopping for ribeye, look for a good quality, high-grade cut of beef. Here’s what to look for while searching for the perfect steak:
- A thick cut of about 1-1 ½ inches.
- The more marbling, the more tender the steak will be. Look for a piece with white veins of fat weaving throughout the meat.
- Avoid cuts that have large pieces of outside fat or gristle running through it.
- When all else fails, talk to your butcher! They’re the experts and can recommend the perfect cut.
Ingredients you need for steak appetizer
This creamy and savory steak appetizer uses a short list of ingredients. You can make it with a freshly cooked steak or use the leftover beef already in your fridge.
Here’s what you need:
- Ribeye steak
- Boursin garlic and herb cheese
- Creamed horseradish
- Balsamic glaze
Do I have to use ribeye steak for this recipe?
Ribeye provides a delicious, fatty flavor that melts in your mouth. It pairs perfectly with the Boursin and horseradish sauce. A New York strip is the best alternative if you can’t find ribeye, or use tri-tip sirloin for a budget-friendly option.
How to make crostini
Crostini are slices of baguette that have been brushed with oil and toasted. Once they’re nice and crispy, crostini makes the ultimate “shelf” for all kinds of toppings, like a goat cheese spread, summer salsa, or garlic mushrooms.
Crostini is so easy to make at home:
- Brush with oil: Pour some olive oil into a shallow dish. Lay all of the pieces from the sliced baguette on a baking sheet. Brush each side with some oil.
- Broil: Broil the bread until golden brown. Make sure to watch them closely so they don’t burn.
How to make ribeye steak and horseradish Boursin sauce
You can go ahead and prepare the rest of the appetizer once the crostini is out of the way. All of these elements are easy to make ahead of time so you can assemble right before the party starts. To infuse the deep fatty flavors into the steak, you can cook it in the oven like I do in my oven-baked ribeye recipe.
Here’s how it’s done:
- Season and cook the steak: Pat the steak dry and season it with sea salt on both sides. Place it in a hot pan with some oil and press down to ensure it’s cooked evenly. Flip to cook the other side, then repeat the process one more time.
- Let it rest: Once it’s done cooking, transfer the ribeye to a cutting board, tent it with foil, and let it rest before slicing.
- Make the horseradish sauce: Add the cheese, horseradish, and water to a saucepan over medium-low heat and stir until the cheese melts.
- Put the crostini together: Add the crostini to a serving platter and place a piece of steak on each one. Top with a spoonful of cheese sauce, a drizzle of balsamic glaze, and chives. Serve with a bottle of wine and enjoy!
Tips and substitutions
- It’s very important that your raw steak is at room temperature before cooking. Leave it uncovered on the kitchen counter for at least an hour if it’s been chilling in the fridge.
- Do you have leftover steak you need to use up? Slice your leftover cooked steak or beef into thin pieces and use it cold or reheated in this recipe for a quick appetizer.
- Don’t feel like making your own crostini? Crackers or toasted pieces of a loaf of bread will work instead.
- If horseradish sauce isn’t for you, replace it with garlic aioli or leave it out of the sauce to make a simple and creamy Boursin spread.
- Instead of the balsamic and horseradish sauce, top the steak with a dollop of compound butter.
Can this be made ahead of time?
To make the crostini ahead of time, let the bread cool after it comes out of the oven and store it in a sealed container or ziploc bag on the countertop. It will stay fresh for up to 5 days.
The horseradish sauce can be made 1 or 2 days ahead of time. Keep it in a sealed jar or container in the fridge until you’re ready to make the appetizer.
Lastly, the steak can be cooked, sliced, and kept in the fridge for up to a day ahead of time. You can either reheat the meat before putting the crostini’s together or serve the slices cold.
I don’t recommend putting the crostini appetizers together more than 30 minutes before you’re ready to serve. This keeps the bread firm and crunchy, and helps everything taste as fresh as possible.
More appetizer recipes
You can serve all of these tasty appetizers for your New Year’s, game day, or holiday celebrations:
- Pan-Seared Lemon Butter Scallops
- Loaded Deviled Eggs
- Beet Terrine With Herbed Goat Cheese
- Asian Pork Meatballs
If you try these Ribeye Steak Crostini With Horseradish Sauce, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Ribeye Steak Crostini With Horseradish Sauce
- 1 boneless ribeye steak 1″ – 1/2″ thick
- sea salt
Boursin Horseradish Sauce
- 1 5.4-ounce Boursin cheese garlic & herb flavor
- 2 tbsp water
- ½ tbsp creamed horseradish
- 1 baguette sliced into 1/2”-thick slices, approximately 20 slices
- ¼ cup olive oil
- balsamic glaze to drizzle each crostini
- 2 tbsp fresh chives chopped, to garnish each crostini
Steak Stovetop Method
- Very Important Tip: Make sure your steak has come to room temperature before cooking. Leave it uncovered on the kitchen counter for at least an hour.
- Bring your pan to medium-high heat.
- Pat the steak dry with a paper towel. Season the steak with salt on both sides.
- Add a tablespoon of olive oil to the hot pan. Then add the steak. Using thongs, press down the steak to ensure it’s touching the surface of the pan. Cook for 2 minutes. Flip and cook for 2 more minutes. Repeat one more time, 2 minutes per side. A total of 8 minutes.
- Remove steak to a plate or cutting board. Top with foil and let it rest for 10 minutes.
- Transfer the steak from the pan to a cutting board. Slice into thin slices. You want to get at least 20 slices for each piece of bread.
- Preheat the broiler to medium-high. Add the olive oil to a shallow dish. Brush each slice of the baguette with oil and arrange them oil-side up on a baking sheet. Broil until they start to turn golden brown, about 1 to 1 and a half minutes. Watch closely so they don’t burn.
Boursin Horseradish Sauce
- In a small saucepan over medium-low heat, add the Boursin cheese, 2 teaspoons of water, and horseradish. Use a spoon to break up the cheese and stir continuously until the cheese has completely melted (making sure that the cheese doesn’t burn). Once melted, remove from heat and set aside.
- Place the crostini on a serving platter, and add a small piece of steak on top of each piece. Top with a spoonful of the horseradish cheese sauce. Drizzle with balsamic glaze and chopped chives.
- To make the crostini ahead of time, let the bread cool after it comes out of the oven and store it in a sealed container or ziploc bag on the countertop. It will stay fresh for up to 5 days.
- The horseradish sauce can be made 1 or 2 days ahead of time. Keep it in a sealed jar or container in the fridge until you’re ready to make the appetizer.
- Lastly, the steak can be cooked, sliced, and kept in the fridge for up to a day ahead of time. You can either reheat the meat before putting the crostini’s together or serve the slices cold.
- I don’t recommend putting the crostini appetizers together more than 30 minutes before you’re ready to serve. This keeps the bread firm and crunchy, and helps everything taste as fresh as possible.
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