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Ribeye Steak Crostini With Horseradish Sauce


Ribeye Steak

  • 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.