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Bison Ribeye Steak Horseradish Crostini

Course Appetizer
Cuisine American
Keyword Bison Ribeye
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 10 oz Great Range 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

  1. Preheat oven to 400 degrees.
  2. 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.

  3. Season ribeye with ½ teaspoon salt and pepper.

  4. 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.

  5. Transfer to a cutting board and tent with foil. Let rest about 5 minutes.

  6. 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.
  7. Slice the ribeye across the grain into 12 slices.
  8. 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!