Rolled cap of ribeye might be a new cut of steak for many people, but it’s rich, deeply beefy flavor and tenderness has long been a favorite for those in the know. While it’s more than deserving of star billing on the dinner plate, it also makes for a memorable opening act.
Here, we’ve created two different crostini that pair the flavorful steak with equally flavorful ingredients-fresh horseradish and Gorgonzola cheese. These crostini make a delightful bite (or two) at a cocktail party or before a special meal.
Season both the rolled caps of ribeye with salt and pepper.
1 minute
3
Rub all sides of the steaks with oil and heat a medium cast-iron skillet over medium high heat. Add the steaks to the hot skillet, and cook, turning once, for 4 minutes, or until the steaks are browned well on both sides. Transfer the skillet to the oven and cook the steaks to desired doneness, (internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium) about 5 to 8 minutes. Transfer steaks to a cutting board and let rest for 10 minutes.
Meanwhile prepare crostini.
20 minutes
Crostini
1
Brush both sides of the baguette slices with oil and place on a rack inside a large rimmed baking sheet. (Note: Cutting the baguette on the diagonal makes for a larger crostini. If you would like a smaller version, simply slice the baguette crosswise. This will result in nearly twice the number of appetizers.)
5 minutes
2
Place the baking sheet in the oven and let bake until lightly browned, about 8 to 10 minutes. Remove and let cool on the rack.
10 minutes
Horseradish Aioli
1
For Horseradish Aioli: In a small bowl, combine all the ingredients.
5 minutes
Gorgonzola Garlic Butter
1
For Gorgonzola Garlic Butter: In a small bowl, combine all ingredients.
5 minutes
Assemble the Crostini
1
Slice the steaks thinly crosswise, then cut into strips and chop into small pieces.
3 minutes
2
Spread half of the crostini with the Horseradish Aioli and the other half with the Gorgonzola Garlic Butter. Top each with some of the steak. Sprinkle a little flakey sea salt on to the steak.
5 minutes
3
Garnish the horseradish crostini with an additional grating of fresh horseradish and a sprinkling of chives.
1 minutes
4
Garnish the Gorgonzola crostini with additional crumbled Gorgonzola. Serve at room temperature or slightly warmed.