Description
This Easy Steak Crostini recipe features tender, pan-seared ribeye steak slices served atop crispy baguette slices, generously topped with a creamy horseradish Boursin cheese sauce, a drizzle of balsamic glaze, and fresh chives. Perfect as an elegant appetizer or party snack, these crostinis combine savory, tangy, and herbaceous flavors with a satisfying crunch.
Ingredients
Scale
Steak
- 1 boneless ribeye steak (1¼” – 1½” thick)
- ½ teaspoon kosher salt
- 1 tablespoon olive oil (for cooking the steak)
Crostini
- 1 baguette (sliced into ½“-thick slices, approximately 20 slices)
- ¼ cup olive oil (for brushing the bread)
Horseradish Sauce
- 1 Boursin cheese (garlic & herb flavor, 5.2 oz package)
- 2 tablespoons water (plus more if needed for thinning)
- ½ tablespoon creamed horseradish
Garnish
- Balsamic glaze (to drizzle on each crostini)
- 2 tablespoons fresh chives (chopped)
Instructions
- Bring steak to room temperature: Remove the ribeye steak from the refrigerator and let it sit uncovered on the kitchen counter for at least 1 hour to reach room temperature. This helps the steak cook evenly.
- Prepare the skillet: Heat a pan over medium-high heat until hot. Pat the steak dry with paper towels and season both sides evenly with kosher salt.
- Cook the steak: Add 1 tablespoon of olive oil to the hot pan. Place the steak in the pan and press down with tongs to ensure full contact. Cook for 2 minutes, then flip and continue cooking for another 2 minutes. Repeat flipping every 2 minutes for a total cooking time of about 8 minutes, achieving medium-rare to medium doneness.
- Rest the steak: Transfer the cooked steak to a plate or cutting board and cover loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute.
- Slice the steak: Cut the rested steak into very thin slices—aim to get at least 20 thin slices, one for each baguette slice.
- Prepare the crostini: Preheat your oven broiler to medium-high. Pour the olive oil into a shallow dish. Brush each baguette slice lightly with the olive oil on one side. Arrange the slices oil-side up on a baking sheet.
- Broil the bread: Place the baking sheet under the broiler and toast the baguette slices for 1 to 1½ minutes, watching carefully until golden brown but not burned. Remove and let cool slightly.
- Make the horseradish sauce: In a small saucepan over medium-low heat, combine the Boursin cheese, 2 tablespoons water, and ½ tablespoon creamed horseradish. Stir continuously using a spoon to break up the cheese and melt it evenly. Add more water if needed to achieve a smooth, pourable consistency. Remove from heat once fully melted.
- Assemble the crostini: On a serving platter, place each toasted baguette slice. Top each with a thin slice of steak, then spoon some of the warm horseradish Boursin sauce over the steak.
- Garnish and serve: Drizzle each crostini with balsamic glaze and sprinkle with chopped fresh chives. Serve immediately and enjoy these savory bites!
Notes
- Letting the steak come to room temperature before cooking ensures even cooking and a tender texture.
- Thinly slicing the steak allows better layering on the crostini and flavor balance with the cheese sauce.
- Keep a close eye on the baguette slices under the broiler to prevent burning as they toast quickly.
- Adjust the amount of water in the horseradish sauce to reach your preferred consistency; it should be smooth but not runny.
- Balsamic glaze adds a sweet tang that balances the boldness of the steak and horseradish—use sparingly to avoid overpowering.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: steak crostini, horseradish sauce, Boursin cheese, appetizer, easy party snacks, steak appetizer, crostini recipe, savory bites
