Bison Ribeye Steak Recipe with Horseradish Crostini
If you are looking for an easy but impressive appetizer that delivers bold flavor in every bite, these Bison Ribeye Steak Horseradish Crostini are the perfect choice. This recipe brings together tender slices of seared bison ribeye, a creamy and subtly spicy horseradish topping, and crisp toasted baguette for a crowd-pleasing bite that feels elegant without requiring hours in the kitchen. It is ideal for holiday gatherings, game day spreads, or any occasion when you want an appetizer that tastes gourmet and comes together quickly.
Bison ribeye is naturally rich and flavorful, and it offers a lighter and leaner profile than traditional beef. That makes it a great protein for anyone who wants a savory appetizer that does not feel overly heavy. Paired with the cool and airy horseradish cream, the warm and juicy steak really stands out. The toasted baguette adds the perfect crunch, while fresh baby arugula brings a peppery finish that ties everything together.
This crostini recipe highlights simple ingredients that create maximum impact. It also photographs beautifully, which makes it a great addition to holiday entertaining spreads. Whether you are planning a party menu or searching for a decadent appetizer, these crostini are sure to become a new favorite!
Bison Ribeye Steak Horseradish Crostini
Ingredients
- 10 oz (1 package) Bison Ribeye Steak* - pat dry
- 12 slices baguette - sliced into ¼” thick slices on a bias
- 4 teaspoons extra virgin olive oil
- 3/4 teaspoon salt
- ½ teaspoon ground black pepper
- 1/3 cup heavy cream
- 1 tablespoon jarred horseradish
- 2 cups packed baby arugula
Instructions
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Preheat oven to 400 degrees.
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Place baguette on a baking sheet and brush with 2 teaspoons olive oil. Transfer to the oven and baked until lightly golden around the edges, about 10 minutes.
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Season ribeye with ½ teaspoon salt and pepper. Heat a medium cast iron or heavy bottomed skillet over medium-high heat. When hot, add 2 teaspoons oil and ribeye and sear without moving until a crust forms, about 3 to 4 minutes per side for medium. About 3 minutes per side for medium rare. Transfer to a cutting board and tent with foil. Let rest about 5 minutes.
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Meanwhile, in a large mixing bowl beat heavy cream until frothy. Add horseradish and remaining ¼ teaspoon salt and keep beating until soft peaks form, about 3 minutes. Transfer the mixture to a large resealable bag. Set aside.
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Slice the ribeye across the grain into 12 slices.
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Snip one corner of the bag with the horseradish cream and squeeze a small amount on top of each baguette slice. Top with arugula and a slice of ribeye and garnish with more cream. Serve immediately.
Recipe Notes
*Want more meat? Use two Bison Ribeye steaks!
