Bison Ribeye Steak Recipe with Horseradish Crostini
Bison Ribeye Steak Horseradish Crostini
Entertaining? Our bison crostinis will ensure you are the hostess of the year! With a little crunch, a little heat, and bison ribeye, your guests are in for a bite-size treat!
Prep Time 20 minutes
Total Time 45 minutes
Servings 4 people
- 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
Preheat oven to 400 degrees.
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.
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.
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.
Slice the ribeye across the grain into 12 slices.
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.
*Want more meat? Use two Bison Ribeye steaks!