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Rib-Eye Crostini

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  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 6 servings
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One 1 1/4-pound boneless rib-eye steak, about 1 1/2-inches thick

1 tablespoon olive oil 

1 teaspoon chopped fresh rosemary 

Kosher salt and freshly ground black pepper

1/4 cup sour cream 

1 tablespoon prepared horseradish 

1 tablespoon mayonnaise 

1 tablespoon whole-grain mustard 

1 tablespoon vegetable oil

About 20 thin slices baguette, lightly toasted 

Finishing salt, such as Maldon

1 tablespoon thinly sliced fresh chives 


  1. Preheat the oven to 400 degrees F.
  2. Rub the steak with the olive oil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature for 10 minutes.
  3. Meanwhile, stir the sour cream, horseradish, mayonnaise and mustard together in a small bowl; season to taste with salt and pepper.
  4. Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the vegetable oil, swirling to coat. Add the steak and cook until deeply browned on the underside, about 4 minutes.
  5. Turn the steak over and cook another 3 minutes, then transfer to the oven and cook until an instant-read thermometer inserted into the center of the steak registers 120 to 125 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest for 10 minutes.
  6. Thinly slice the steak against the grain; arrange the slices on the baguette toasts. Sprinkle with finishing salt. Top each crostini with a dollop of the horseradish cream and sprinkle with chives.