Bison Ribeye Steak Crostini

Prep Time: 10 min | Cook Time: 8 minutes + 5 minutes rest time | Total Time: 23 minutes | Serves: 20 portions
Created By: Lena's Kitchen

Inspired by Lena, our Noble Premium Bison Steak Crostini with Horseradish Sauce can be made with any one of our bison steaks. We're using slices of tender, tasty bison ribeye, grilled and topped on crostini with a creamy horseradish sauce. It’s a super easy holiday or any time appetizer that you can make ahead of time!

Tap For Ingredients

Directions

Pan frying:

Bring your steak to room temperature before cooking. Leave it uncovered on the kitchen counter for at least an hour.
Preheat your cast iron pan to high heat.
Pat the steak dry with a paper towel. Season with salt on both sides.
Add a tablespoon of olive oil to the hot pan, then add the steak. Using thongs, press down the steak to ensure it touches the surface of the pan.
Sauté on medium high heat for 1 minute each side to sear. Reduce heat to medium and cook each side 3 minutes.
Use an instant read thermometer for best results. We suggest enjoying bison steaks at medium-rare (135˚F) and do not cook past medium.
Remove steak to a plate or cutting board. Top with foil and let it rest for 5 minutes.
Transfer the steak from the pan to a cutting board. Carve across the grain into thin slices. You want to get at least 20 slices.

Crostini:

Preheat the broiler to medium-high. Add the olive oil to a shallow dish. Brush each slice of the baguette with oil and arrange them oil-side up on a baking sheet. Broil until they start to turn golden brown, about 1 to 2 minutes. Watch closely so they don’t burn.

Boursin Horseradish Sauce:

In a small saucepan over medium-low heat, add the Boursin cheese, 2 teaspoons of water and horseradish. Use a spoon to break up the cheese and stir continuously until the cheese has completely melted (making sure that the cheese doesn’t burn). Once melted, remove from heat and set aside.
Place the crostini on a serving platter, add a small piece of steak on top of each piece. Top with a spoonful of the horseradish sauce. Drizzle with balsamic glaze and chopped chives.