Ribeye Crostinis
With Creamy Horseradish Sauce
With Creamy Horseradish Sauce
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
Crostinis:
- 1 French or Italian baguette
- 2 Tbsp. olive oil
- 2-3 garlic cloves
Ribeye:
- 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
DIRECTIONS
Creamy Horseradish Sauce:
- Whisk all ingredients together until well blended. Refrigerate for up to 7 days.
Crostinis:
- Slice baguette into 12-18 slices.
- Turn on oven broiler.
- Brush both sides of each piece of bread with olive oil and place on a sheet pan.
- Toast under broiler for 30 seconds to 1 minute per side (keep a close eye on them to prevent burning).
- Remove from oven and rub each piece with raw garlic cloves; set aside.
Ribeye:
- Combine butter, garlic and rosemary and set aside.
- Bring steaks to room temperature and dry with paper towel.
- Sprinkle steaks with salt and pepper.
- Heat a skillet on high heat until hot (2-3 minutes).
- Add avocado oil and allow to heat until shimmery.
- Sear both sides of the steak, then turn heat down to medium and cook until about 10 degrees shy of desired doneness.
- Add the garlic-rosemary butter to the pan and use it to baste the steak until they have reached your desired level of doneness.
- Remove from pan and allow to rest for 10 minutes.
- After resting, slice thinly.
Assembly:
- Layer 1-2 oz. thinly sliced ribeye onto each piece of toast.
- Top with horseradish cream sauce and garnish with fresh chives.
- Serve immediately.
Tips for easy weeknight prep: Prepare the horseradish cream sauce and the garlic rosemary butter in advance.