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Rolled Cap of Ribeye Crostini – Two Ways

Snake River Farms

Servings

6 to 8

Prep Time

30 minutes

Cook Time

30 minutes

Category

Steak

We’ve created 2 different crostini that pair the flavorful American Wagyu Rolled Cap of Ribeye with equally flavorful ingredients- horseradish and Gorgonzola.

Rolled Cap of Ribeye Crostini – Two Ways

Ingredients

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    • 1 American Wagyu Gold® rolled cap of ribeye 4 oz (2 pack)

    • Salt and freshly ground black pepper
    • Olive oil

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    • 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

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    • 3 ounces Gorgonzola, crumbled, plus more for garnish

    • 3 tablespoons unsalted butter, softened
    • 1 clove garlic, minced
    • 1/2 teaspoon black pepper

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    • 1 baguette, cut into 16 diagonal slices
    • 3 tablespoons olive oil

    Directions

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      1. Preheat the oven to 400°F.
      2. Season both the rolled caps of ribeye with salt and pepper.
      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 for rare or 130°F for medium about 5 to 8 minutes. Transfer steaks to a cutting board and let rest for 10 minutes.

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      1. For Horseradish Aioli: In a small bowl, combine all the ingredients.

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      1. For Gorgonzola Garlic Butter: In a small bowl, combine all ingredients.

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      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.)
      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.
      3. Slice the steaks thinly crosswise, then cut into strips and chop into small pieces.
      4. 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. Garnish the horseradish crostini with an additional grating of fresh horseradish and a sprinkling of chives.
      6. Garnish the Gorgonzola crostini with additional crumbled Gorgonzola. Serve at room temperature or slightly warmed.