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Rib-Eye Crostini

Servings 6 servings


  • 1 1/4 lb boneless rib-eye steak, about 1 1/2-inches thick
  • 1 tbsp olive oil
  • 1 tsp chopped fresh rosemary
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup sour cream
  • 1 tbsp prepared horseradish
  • 1 tbsp mayonnaise
  • 1 tbsp whole-grain mustard
  • 1 tbsp vegetable oil
  • 20 thin slices baguette, lightly toasted
  • finishing salt, such as Maldon
  • 1 tbsp 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.