Ribeye Crostinis
With Creamy Horseradish Sauce
Neon Bar
yield: 6-9 Crostini | Prep Time: 30 minutes | Cook time: 15 Minutes

Creamy Horseradish Sauce

  • ¾ C. sour cream
  • 5 Tbsp. fresh, finely grated horseradish
  • 2 tsp. Dijon mustard
  • 1 tsp. white wine vinegar
  • ½ tsp. Worcestershire sauce
  • Salt and pepper to taste


  • 1 French or Italian baguette
  • 2 Tbsp. olive oil
  • 2-3 garlic cloves


  • 2 – 12 oz. Ribeye steaks
  • Salt and pepper
  • 4-5 Tbsp. avocado oil (or other high heat oil)
  • 3 Tbsp. unsalted butter, softened
  • 2 large cloves garlic, minced
  • 1 ½ tsp. fresh minced rosemary (or ¾ tsp. dried)
  • Chopped fresh chives, for garnish


Creamy Horseradish Sauce:

  1. Whisk all ingredients together until well blended. Refrigerate for up to 7 days.


  1. Slice baguette into 12-18 slices.
  2. Turn on oven broiler.
  3. Brush both sides of each piece of bread with olive oil and place on a sheet pan.
  4. Toast under broiler for 30 seconds to 1 minute per side (keep a close eye on them to prevent burning).
  5. Remove from oven and rub each piece with raw garlic cloves; set aside.


  1. Combine butter, garlic and rosemary and set aside.
  2. Bring steaks to room temperature and dry with paper towel.
  3. Sprinkle steaks with salt and pepper.
  4. Heat a skillet on high heat until hot (2-3 minutes).
  5. Add avocado oil and allow to heat until shimmery.
  6. Sear both sides of the steak, then turn heat down to medium and cook until about 10 degrees shy of desired doneness.
  7. Add the garlic-rosemary butter to the pan and use it to baste the steak until they have reached your desired level of doneness.
  8. Remove from pan and allow to rest for 10 minutes.
  9. After resting, slice thinly.


  1. Layer 1-2 oz. thinly sliced ribeye onto each piece of toast.
  2. Top with horseradish cream sauce and garnish with fresh chives.
  3. Serve immediately.

Tips for easy weeknight prep: Prepare the horseradish cream sauce and the garlic rosemary butter in advance.