Ribeye Steak Crostini With Horseradish Sauce

6 servings


5 minutes

active time

28 minutes

total time


1 boneless ribeye steak (1″ – 1/2″ thick)

sea salt

1 5.4-ounce Boursin cheese (garlic & herb flavor)

2 tbsp water

1 tablespoon creamed horseradish

1 baguette (sliced into 1/2”-thick slices, approximately 20 slices)

¼ cup olive oil

balsamic glaze (to drizzle each crostini)

2 tbsp fresh chives (chopped, to garnish each crostini)


Steak Stovetop Method

Very Important Tip: Make sure your steak has come to room temperature before cooking. Leave it uncovered on the kitchen counter for at least an hour.

Bring your pan to medium-high heat.

Pat the steak dry with a paper towel. Season the steak with salt on both sides.

Add a tablespoon of olive oil to the hot pan. Then add the steak. Using thongs, press down the steak to ensure it’s touching the surface of the pan. Cook for 2 minutes. Flip and cook for 2 more minutes. Repeat one more time, 2 minutes per side. A total of 8 minutes.

Remove steak to a plate or cutting board. Top with foil and let it rest for 10 minutes.

Transfer the steak from the pan to a cutting board. Slice into thin slices. You want to get at least 20 slices for each piece of bread.


Preheat the broiler to medium-high. Add the olive oil to a shallow dish. Brush each slice of the baguette with oil and arrange them oil-side up on a baking sheet. Broil until they start to turn golden brown, about 1 to 1 and a half minutes. Watch closely so they don’t burn.

Boursin Horseradish Sauce

In a small saucepan over medium-low heat, add the Boursin cheese, 2 teaspoons of water, and horseradish. Use a spoon to break up the cheese and stir continuously until the cheese has completely melted (making sure that the cheese doesn’t burn). Once melted, remove from heat and set aside.

Place the crostini on a serving platter, and add a small piece of steak on top of each piece. Top with a spoonful of the horseradish cheese sauce. Drizzle with balsamic glaze and chopped chives.


Serving Size



272 kcal

Total Fat

16 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



23 mg


282 mg

Total Carbohydrate

21 g

Dietary Fiber

1 g

Total Sugars

1 g


11 g

6 servings


5 minutes

active time

28 minutes

total time
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