Rolled Cap of Ribeye Crostini- Two Ways

BY: Snake River Farms

  • cooking-duration 30 Minutes
  • servings 6 - 8 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

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.

Makes 16 crostini



  • 1 (2 pack) SRF American Wagyu Rolled Cap of Ribeyes Buy Now

  • Salt and freshly ground black pepper

  • Olive oil


  • 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


Preheat the oven to 400°F.
5 minutes
Season both the rolled caps of ribeye with salt and pepper.
1 minute
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
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
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
For Horseradish Aioli: In a small bowl, combine all the ingredients.
5 minutes
For Gorgonzola Garlic Butter: In a small bowl, combine all ingredients.
5 minutes
Slice the steaks thinly crosswise, then cut into strips and chop into small pieces.
3 minutes
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
Garnish the horseradish crostini with an additional grating of fresh horseradish and a sprinkling of chives.
1 minutes
Garnish the Gorgonzola crostini with additional crumbled Gorgonzola. Serve at room temperature or slightly warmed.
1 minute