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This steak crostini recipe is the perfect bite-sized appetizer. Juicy slices of seared steak sit atop crispy garlic baguette rounds and topped with creamy horseradish sauce.
Whether you’re hosting a dinner party or a casual get-together, steak crostini always delivers. This easy yet elegant recipe is sure to impress; simply arrange on a serving board, top with fresh herbs or chives, and enjoy one of the best steak appetizers for any occasion.
Serve these steak crostini appetizers warm or at room temperature—they’ll disappear in seconds!
The steak you see in these photos is filet mignon, seared to medium, and sliced about 1/8″ thick. I’ve also made these with beef tenderloin, and leftover prime rib with success. I also used my popular horseradish sauce recipe to make these .
How to Make Steak Crostini
Step 1: Prep the Crostini Base
Slice a fresh baguette into ½-inch rounds and lightly brush each piece with olive oil. Do not start coking the bread until the steak is resting, if you are planning on serving this as a warm appetizer vs cold appetizer.
Step 2: Cook the Steak
Pat the steak dry and season generously with salt and pepper. Sear in a hot cast iron skillet for 2–3 minutes per side then transfer to a hot oven to finish baking. Total time will depend on the cut and thickness of the steak you’re using. Let it rest for 5–10 minutes, then slice thinly against the grain.
Step 3: Bake the Crostini Base
While the steak is resting toast the bread in the oven at 400°F until golden and crisp, about 6–8 minutes. Once removed from the oven scrape a garlic clove over the top of each bread.
Step 4: Assemble
Top the garlic crostini with a slice of steak, a dollop of horseradish sauce, and garnish with chives and black pepper.
What Type of Steak Should You Use
For the best steak crostini recipe, use a cut that’s both flavorful and tender. Great options include:
- Filet Mignon – buttery soft and elegant.
- Beef Tenderloin – buttery soft and elegant.
- Teres Major Steak – as buttery soft as a filet, but half the price.
- Ribeye – rich marbling for maximum flavor.
- Sirloin Steak – lean, juicy, and easy to slice.
Cook your steak to medium-rare or medium for the juiciest, most tender texture. Always slice beef thinly against the grain for the perfect bite-sized topping.
Steak On Crostini Tips and Substitutions
- Make Ahead: Toast the bread and cook the steak a few hours ahead—assemble just before serving.
- Serve Cold: To serve cold, you can use deli roast beef slices vs cooking a steak.
- Add Cheese: Try crumbled blue cheese, goat cheese, shaved Parmesan, or a smear of Boursin for extra richness.
- Switch the Sauce: Use garlic butter, chimichurri, or a creamy horseradish mustard sauce instead of horseradish cream sauce.
- Alternative Bread: Swap baguette slices for ciabatta or sourdough rounds.
Looking for More Appetizers
Round out your spread with other crowd-pleasing and simple appetizers:
These pair beautifully with steak crostini for an elegant and varied appetizer table.
Steak Crostini Appetizer
Servings: 32 bites
Calories: 49kcal
Cost: $20+
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Equipment
Ingredients
- 1 baguette, sliced into ½ inch rounds (*Note 1)
- olive oil
STEAK
- 2 filet mignon, about 1-inch thick (*Note 2)
- 1 tsp kosher salt
- ½ tsp black pepper , + more for garnish
- 2 tbsp avocado oil (*Note 3)
HORSERADISH SAUCE
- ½ cup sour cream, full fat
- 2 tbsp prepared horseradish, drained (*Note 4)
- 2 tbsp mayonnaise
- 1 tbsp finely chopped chives
- 1 tsp apple cider vinegar
- ¼ tsp salt
Instructions
MAKE THE HORSERADISH SAUCE
PREPARE THE STEAKS
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Remove the steak from the refrigerator 30-60 minutes before cooking. Pat dry with paper towels before generously seasoning with kosher salt, and black pepper. Set aside.
2 filet mignon, about 1-inch thick, 1 tsp kosher salt, ½ tsp black pepper , + more for garnish
COOKING THE STEAKS
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Pre-heat the oven to 360°F. Pre-heat a large cast iron skillet over high heat. Once hot, carefully add the oil (it may splatter) and swirl around the pan until the entire bottom is coated.
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Sear the steak for 2-3 minutes per side, until a nice brown crust forms. Immediately remove skillet from heat.
2 tbsp avocado oil
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Transfer the skillet to the oven and bake for 2-8 minutes, depending on preferred doneness (see notes for internal temperatures). Cook to 125°F for a rare steak or 130°F for a medium-rare steak or 135°F for medium.
½ cup sour cream, full fat, 2 tbsp mayonnaise, 1 tbsp finely chopped chives
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Remove from the heat, transfer to a cutting board, and let rest for 5-10 minutes. Increase the oven temperature to 400°F.
BAKE AND ASSEMBLE THE CROSTINI
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While the steak is resting, place the cut crostini in the oven and toast until golden and crisp, about 6-8 minutes (keep your eye on it). Once removed from the oven scrape a garlic clove over the top of each piece of bread.
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Top the garlic crostini with a slice of steak, a dollop of horseradish sauce, and garnish with chives and black pepper.
Notes
Temperature
Cook the steak by temperature, not time. Here are the “final doneness temperatures”. The “pull from the pan” temperature will be 5°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy.- Rare: 125°F – 130°F
- Medium Rare: 130°F – 140°F
- Medium: 140°F – 150°F
- Medium Well: 150°F – 160°F
- Well Done: 160°F+
Nutrition
Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 150mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.3mg
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