- 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.