Dinner

Easy Steak Crostini with Horseradish Sauce Recipe

BySophie Carsel October 14, 2025October 14, 2025

Introduction

Easy Steak Crostini with Horseradish Sauce is a delicious appetizer perfect for parties or a casual snack. Tender ribeye slices atop toasted baguette make every bite irresistible, especially with the creamy, tangy horseradish cheese sauce.

A white plate with a rustic brown rim holds several pieces of toasted bread as the base layer, each topped with a slice of medium-rare steak showing pink and brown colors, followed by a dollop of white creamy sauce on top. The steak pieces are drizzled with a dark balsamic glaze and sprinkled with bright green chopped scallions, adding a fresh look. The plate is placed on a white marbled textured surface, with some scattered scallions around it and a small white bowl filled with more chopped scallions near the edge of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 boneless ribeye steak (1″ – 1/2″ thick)
½ teaspoon kosher salt
1 Boursin cheese (garlic & herb flavor)
2 tablespoons water (or more for thinning out)
½ tablespoon creamed horseradish
1 baguette (sliced into 1/2”-thick slices, approximately 20 slices)
¼ cup olive oil
Balsamic glaze (to drizzle each crostini)
2 tablespoons fresh chives (chopped, to garnish each crostini)

Instructions

Step 1: Let the steak come to room temperature by leaving it uncovered on the kitchen counter for at least one hour.
Step 2: Heat a pan over medium-high heat. Pat the steak dry with paper towels and season both sides with kosher salt.
Step 3: Add 1 tablespoon of olive oil to the hot pan. Place the steak in the pan and press down using tongs to ensure contact with the surface. Cook for 2 minutes, then flip and cook for 2 more minutes. Repeat once more, cooking 2 minutes per side, for a total of 8 minutes.
Step 4: Remove the steak from the pan and place it on a plate or cutting board. Cover loosely with foil and let it rest for 10 minutes.
Step 5: Slice the rested steak thinly to yield about 20 slices, enough to top each baguette slice.
Step 6: Preheat the broiler to medium-high. Pour the olive oil into a shallow dish. Brush each baguette slice with olive oil and place them oil-side up on a baking sheet. Broil until golden brown, about 1 to 1½ minutes—watch carefully to avoid burning.
Step 7: In a small saucepan over medium-low heat, combine the Boursin cheese, water, and creamed horseradish. Stir continuously with a spoon, breaking up the cheese until it fully melts without burning. Remove from heat.
Step 8: Arrange the crostini on a serving platter. Top each slice with a piece of steak and a spoonful of the horseradish cheese sauce. Drizzle with balsamic glaze and garnish with chopped chives before serving.

Tips & Variations

For a spicier kick, increase the creamed horseradish slightly to taste.
Try substituting the ribeye with sirloin or flank steak for a leaner option.
Use a grill pan instead of a skillet for added smoky flavor.
Make extra horseradish sauce and serve some on the side for dipping.

Storage

Store leftover crostini components separately in airtight containers in the refrigerator for up to 2 days. Keep the steak slices wrapped tightly to maintain moisture. Reheat the crostini briefly under the broiler or in a toaster oven before assembling and serving to preserve crispiness.

How to Serve

A large white plate holds thirteen pieces of medium-rare steak slices placed on top of golden brown toasted bread pieces, arranged in a circle. To the upper right, a smaller white plate has several more steak slices with visible pink centers and browned edges. Above the large plate, a white bowl filled with creamy white sauce with specks is shown, with a black spoon resting inside. To the upper left, a small white bowl contains chopped green onions, adding a pop of green color. The setup rests on a white marbled surface with a beige cloth partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Boursin?

Yes, cream cheese mixed with garlic and herbs is a good substitute. You can also try goat cheese for a tangier flavor.

How do I know when the steak is cooked perfectly?

Cooking the steak 2 minutes per side in cycles as described will give you a medium-rare finish for a 1-inch thick steak. Adjust cooking time slightly for thinner or thicker cuts, or use a meat thermometer aiming for 130-135°F for medium-rare.