Steak Crostini with Horseradish Sauce and Caramelized Onions
Perfectly seared ribeye, caramelized onions, and creamy horseradish sauce served on toasted baguette slices. An easy-to-make, delectable little hors d’oeuvre!
Servings: 20
Equipment
Ingredients
For The Steaks
- 2 ribeye steaks bone in, ~2.75lb
- salt 1% - 1.5% weight of steaks
- 1-2 tbsp butter
- 2 sprigs rosemary
The Caramelized Onions
- 2 large onions yellow or white, sliced
- 1 sprig rosemary
Horseradish Cream Sauce
- 2 tbsp prepared horseradish
- 1 tbsp mayonnaise
- 1 tbsp sour cream
Other Essentials
- olive oil
- salt
- pepper
To Serve
- 1 baguette sliced
- chives finely sliced
- cornichon
- flakey salt
Instructions
Prep The Steaks
- Pat the steaks dry and season them with salt on all sides. Place the steaks on a tray fitted with a rack and let them sit uncovered in the fridge until you’re ready to cook. The steaks should come to room temperature before cooking, which typically takes about an hour, so plan accordingly. If you’re cooking them right away, there’s no need to refrigerate.
Make Horseradish Sauce
- In a bowl, combine prepared horseradish, mayonnaise, and sour cream. Season with salt and pepper to taste, then set aside.
Make Caramelized Onions
- Add sliced onions to a cast iron pan or baking dish. Toss them with oil and a pinch of salt, then add a sprig of rosemary. Place the onions into a cold oven to begin cooking as the oven preheats to 375°F.
- After about 20 minutes, give the onions a toss. Continue tossing every 10 minutes or so until they are dark brown and caramelized, which will take about 35–45 minutes in total.
Cook Steaks
- Preheat your oven to 375°F.
- Heat a grill or cast iron pan over medium-high heat. Lightly oil the steaks and cook them on both sides until nicely browned.
- Use a meat thermometer to check the internal temperature of the steaks. Transfer them to the oven to finish cooking, checking the temperature every 5 minutes until they reach your desired doneness. Don’t forget to give the onions another toss while the steaks cook.
- Once the steaks are cooked to your liking, remove them from the oven. Top each steak with a pat of butter and a few sprigs of rosemary. Cover with aluminum foil and let them rest for at least 10 minutes before slicing.
Toast Baguette
- Slice the baguette and toast the pieces in the oven for 5–10 minutes until lightly golden.
Assemble Crostini
- To assemble the crostini, arrange the toasted baguette slices on a serving platter. Top each slice with a dollop of horseradish cream sauce, a layer of very thinly sliced steak, caramelized onions, and another drizzle of the sauce. Finish with a sprinkle of fresh chives and flaky salt.
- Serve with cornichons on the side, and eat up!
Did You Make This Recipe?
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