Every holiday season has that dish.
The one that walks into the party like it owns the place.
The one everyone circles back to even when they swear they’re “being good.”
The one that makes people say, “Who made these? Seriously. Who?”

This year, that dish is Steak Crostini with Spicy Horseradish Cream.

We’re talking toasted garlicky baguette slices, buttery seared ribeye rubbed down with Rub Yer Meat, a creamy horseradish sauce that brings just enough heat to keep things interesting, and a sprinkle of chives for that “yes, I have my life together” vibe.

It’s bite-sized elegance meets “I rub my meat for fun” energy.
Perfect for New Year’s Eve parties, holiday gatherings, date nights, or any situation where you need to impress without trying too hard.

Let’s get into it.

Ingredients

Horseradish Cream

• ½ cup sour cream
• 2 tablespoons horseradish
• 1 teaspoon apple cider vinegar
• 1½ tablespoons mayonnaise
• ½ teaspoon kosher salt
• 2 tablespoons chives, minced
• 1 teaspoon Worcestershire sauce
• Freshly cracked black pepper, to taste

Crostini

• 1 ciabatta baguette, sliced into 12 half-inch slices
• Olive oil
• 2 garlic cloves, halved

Steak

• 1 pound boneless ribeye, about ¾ inch thick
• Rub Yer Meat (generous amount)
• 3 tablespoons avocado oil
• 1½ tablespoons butter
• 2 cloves garlic
• 1 sprig rosemary

Garnish

• 2 tablespoons chives, minced
• Freshly cracked black pepper

Instructions

1. Make the Horseradish Cream

In a bowl, mix together all the ingredients until smooth and dreamy.
Tangy, spicy, creamy—this sauce is everything your steak wishes it could wear every day.
Set aside to chill while you make the crostini and steak.

2. Prepare the Crostini

• Preheat your oven to Broil.
• Slice your baguette and lay the pieces on a baking sheet.
• Brush each side with olive oil.
• Toast for about 2 minutes per side until golden and gorgeous.
• While warm, rub each slice with the cut side of the garlic cloves. Don’t forget the edges—garlic likes attention too.

Set aside until it’s assembly time.

3. Cook the Steak (Reverse Sear on the Smoker)

• Pat the ribeye dry with a paper towel.
• Season it generously—recklessly, even—with Rub Yer Meat. This is your flavor foundation, so don’t be shy.

Set up your smoker for 225°F and get that sweet, gentle smoke rolling.

Place the steak on the smoker grate and let it coast low and slow until it’s about 15 degrees below your final target temperature.
(For medium rare, pull it around 115–120°F.)

You’re building smoky, savory depth here—think of it like foreplay for a perfect crust.

Now for the Sear

When the steak hits your pull temp:

• Heat a cast-iron skillet over high heat until it is lava-level hot.
• Add avocado oil, then lay the steak in the skillet like you mean it.

Sear for 1–2 minutes per side until that golden-brown crust forms and you feel like a culinary champion.

Right before pulling it, add:

• Butter
• Garlic cloves
• Rosemary

Tilt the skillet and baste that steak in buttery, garlicky goodness for a full minute.
This is where the magic happens.

Transfer the steak to a wire rack and let it rest for about 6 minutes. It will climb another 5–10 degrees as it chills out, landing perfectly where you want it.

Slice into thin, irresistible strips—ideal for crowning your crostini.

4. Assemble the Crostini

This is where the magic happens.

• Add a slice of steak onto each piece of toasted bread.
• Add a dollop (or swoosh, you fancy thing) of horseradish cream.
• Top with chives and a crack of black pepper.

Stand back and admire your masterpiece.

Steak Temperature Guide

Just in case you want it perfect instead of “hope for the best”:

• Rare: 120–125°F
• Medium Rare: 130–135°F
• Medium: 140–145°F
• Medium Well: 150–155°F

(We strongly support the medium-rare lifestyle.)

Tips for Elite Steak Crostini Energy

• Rub generously. This is not the time for timid seasoning. Rub Yer Meat brings the boldness.
• Get that skillet nuclear-hot. Searing is what makes people gasp.
• Thin slices = peak fancy vibes.
• Don’t skip the garlic-rubbed crostini. It’s the quiet hero of this recipe.
• Make extra horseradish cream. People will “test” it repeatedly.

How to Serve These Beauties

Perfect for:

• New Year’s Eve parties
• Holiday spreads
• Game nights
• Charcuterie boards
• Impressing people who think you “just grabbed something quick”

Serve warm or room-temp.
They disappear either way.

Final Thoughts

These Steak Crostini are small but mighty—crispy, creamy, bold, and blessed by Rub Yer Meat. They bring holiday flavor, party energy, and just enough heat to keep things interesting.

If you’re looking to steal the show without spending all day in the kitchen, this is your ticket.