American Wagyu Gold Grade
Rolled Cap of Ribeye (6 oz.) - 2 Pack
$89.00
Rolled Cap of Ribeye Crostini- Two Ways
BY: Snake River Farms
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30 Minutes
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6 - 8 SERVINGS
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oven
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beginner
Ingredients
Steak
- 1 (2 pack) SRF American Wagyu Rolled Cap of Ribeyes Buy Now
- Salt and freshly ground black pepper
- Olive oil
Crostini
- 1 baguette, cut into 16 diagonal slices
- 3 tablespoons olive oil
Horseradish Aioli
- 1/2 cup mayonnaise
- 1/3 cup freshly grated horseradish, plus more for garnish
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1 tablespoon finely chopped chives, plus more for garnish
Gorgonzola Garlic Butter
- 3 ounces Gorgonzola, crumbled, plus more for garnish
- 3 tablespoons unsalted butter, softened
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
Assemble the Crostini
- Flakey sea salt
Directions
1
Preheat the oven to 400°F.
5 minutes
2
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
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
1
For Horseradish Aioli: In a small bowl, combine all the ingredients.
5 minutes
1
For Gorgonzola Garlic Butter: In a small bowl, combine all ingredients.
5 minutes
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.
1 minute
