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Steak Crostini with Creamy Horseradish Sauce

Ribeye, caramelized onions, and creamy horseradish sauce served on toasted baguette slices. An easy-to-make, delectable little hors d’oeuvre!

Perfectly seared ribeye, caramelized onions, and creamy horseradish sauce served on toasted baguette slices. An easy-to-make, delectable little hors d’oeuvre!

2 ribeye steaks (bone-in) Salt, pepper, olive oil Butter & rosemary 2 onions, sliced Horseradish, mayo, sour cream Baguette, chives, cornichons Flaky salt

Ingredients You’ll Need

Pat steaks dry, salt well on all sides, and place on a rack in the fridge. Let come to room temp before cooking, about 1 hour. Skip fridge if cooking right away.

Prep the Steaks

Mix horseradish, mayo, and sour cream. Season with salt and pepper to taste. Stir well and set aside.

Make Horseradish Sauce

Toss sliced onions with olive oil, salt, and rosemary. Roast at 375°F, tossing every 10 mins until deep golden and sticky—about 35–45 minutes.

Caramelize the Onions

Sear steaks in a hot grill or pan until browned. Finish in 375°F oven until desired temp. Top with butter and rosemary, then rest under foil for 10 minutes.

Cook the Steaks

Top toasted baguette slices with horseradish sauce, sliced steak, caramelized onions, more sauce, chives, and flaky salt. Serve warm.

Assemble the Crostini

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