Rib-Eye Crostini
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 355
- Total Fat
- 27
- Saturated Fat
- 10
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 19
- Cholesterol
- 68
- Sodium
- 311
- Total: 55 min
- Active: 35 min
Ingredients
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
Directions
- Preheat the oven to 400 degrees F.
- Rub the steak with the olive oil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature for 10 minutes.
- Meanwhile, stir the sour cream, horseradish, mayonnaise and mustard together in a small bowl; season to taste with salt and pepper.
- 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.
- 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.
- 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.