Rib-Eye Crostini
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tsp
Rosemary (chopped fresh)1 cup
Sour Cream1 tbsp
Prepared Horseradish1 tbsp
Mayonnaise1 tbsp
Grain Mustard (whole-)1 tbsp
Vegetable Oil1 tbsp
Chives (thinly sliced fresh)Directions:
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
3
Let stand at room temperature for 10 minutes
4
Meanwhile, stir the sour cream, horseradish, mayonnaise and mustard together in a small bowl; season to taste with salt and pepper
5
Heat a large cast-iron skillet over high heat until very hot, about 2 minutes
6
Add the vegetable oil, swirling to coat
7
Add the steak and cook until deeply browned on the underside, about 4 minutes
8
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
9
Transfer to a cutting board and let rest for 10 minutes
10
Thinly slice the steak against the grain; arrange the slices on the baguette toasts
11
Sprinkle with finishing salt
12
Top each crostini with a dollop of the horseradish cream and sprinkle with chives