Rib Eye Crostini Recipes

RIB-EYE CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Rub the steak with the olive oil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature for 10 minutes.
• Meanwhile, stir the sour cream, horseradish, mayonnaise and mustard together in a small bowl; season to taste with salt and pepper.
• Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the vegetable oil, swirling to coat. Add the steak and cook until deeply browned on the underside, about 4 minutes.
• Turn the steak over and cook another 3 minutes, then transfer to the oven and cook until an instant-read thermometer inserted into the center of the steak registers 120 to 125 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest for 10 minutes.
• Thinly slice the steak against the grain; arrange the slices on the baguette toasts. Sprinkle with finishing salt. Top each crostini with a dollop of the horseradish cream and sprinkle with chives.

BEEF CROSTINI WITH HORSERADISH SPREAD

Steps:

• Approximately 1½ to 2 hours before serving, trim beef of all fat and gristle, leaving about one pound of meat. Slice on the bias into slices about three to four inches long and about an inch and a half wide. Place in a gallon zip lock bag.
• Mix all of the marinade ingredients and add to the bag. Squeeze and move around so all pieces get covered. Seal and refrigerate ninety minutes to two hours, longer if you are using a cheaper cut of meat.
• While beef is marinating, make spread by whipping all ingredients and refrigerating until later.
• Heat a ribbed grill pan over medium high heat.
• Lightly butter both sides of each piece of bread and grill to form grill marks. Wipe the grill pan and remove from heat.
• Heat a medium sauce pan with the two cups of oil to 275 degrees F, no higher. Use a candy thermometer to gauge. Drop the shallots in and cook for about eight minutes or until lightly golden brown. Move them to a plate to hold. Reheat the same oil to 350 degrees F. Place a strainer over a metal bowl and have this standing by. Also cover a plate with paper towels. Once the oil is at 350 degrees, drop the shallots back in for only a few seconds to crisp then pour the whole pan, oil and shallots, into the metal bowl with the strainer. Lift the strainer out and shake out shallots onto the paper towels. Set these aside.
• Remove the meat from the bag and discard the marinade. Lay out the pieces of beef and pat dry on both sides.
• Heat the grill pan to medium high to high and brush some of the oil from the shallot bowl of oil onto the grill grates and fry one third of the beef, laying each piece down then after a minute, flipping with tongs. They will cook quickly. Once cooked, move to a plate or platter. Wipe pan between batches and cook the remaining two batches.
• To assemble, divide the spread between the twelve slices of grilled bread, top with the beef then again with the crispy shallots.

SURF AND TURF RIB-EYE CROSTINI WITH GORGONZOLA MOUSSE AND CARAMELIZED BOURBON SHALLOTS

Steps:

• For the steak: Liberally sprinkle both sides of the steaks with salt and pepper, then let sit at room temperature for 1 hour.
• Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and sear until well browned, about 4 minutes. Flip the steaks and add the butter, garlic and rosemary. Using a spoon, continually baste the top of the steaks with the butter. Cook until medium to medium rare, about 6 more minutes. Set aside loosely covered with foil and let rest 10 minutes before slicing.
• For the Gorgonzola mousse: Blend together the Neufchatel and Gorgonzola until well combined. Using a hand mixer, beat the heavy cream to medium peaks. Fold in the cheese mixture until uniform. Season with salt and pepper.
• For the crostini: Heat a grill pan over medium-high heat.
• Drizzle some olive oil over both sides of the baguette slices and sprinkle with salt and pepper. Toast the slices on the grill pan until light golden on both sides, a few minutes per side.
• To build the crostini, thinly slice the rested steaks against the grain and layer onto the crostini, about 4 slices per crostini. Place a dollop of the Gorgonzola mousse on top (or pipe for a fancier presentation), followed by some Caramelized Bourbon Shallots, Marinated Radishes and microgreens. Top with a piece of shrimp on a tiny skewer or toothpick, tail up.
• Melt the butter in a pan over medium heat. Add the shallots and slowly sweat and caramelize for 15 to 20 minutes. Deglaze with the bourbon, cooking about a minute, then season with salt and pepper.
• Whisk together the vinegar, honey and mustard in a bowl and add the radishes. Let sit for at least 1 hour and up to overnight.

BRAISED SHORT RIB CROSTINI WITH REMOULADE

Steps:

• For the short ribs: Heat the oil in a medium Dutch oven over medium-high heat. Sprinkle the short ribs evenly with the salt and add them to the pan. Sear well on all sides. This will take about 15 minutes total, so be patient; the meat should have a deep golden brown color and release evenly from the pan before flipping. Remove the seared short ribs to a plate.
• To the hot pan, add the carrot, celery, onion, thyme, bay leaf and pepper flakes. Cook, stirring often with a wooden spoon, until very fragrant and beginning to soften, about 4 minutes. Stir in the tomato paste and caramelize for 2 minutes, stirring constantly. Add the red wine and simmer for 5 minutes to reduce slightly. Stir in the beef broth and add the short ribs back to the pan. Bring to a simmer and reduce the heat to low. Cover the pan and simmer until the meat can be pulled apart with a fork, 2 1/2 to 3 hours. Set aside to cool slightly.
• Place the short ribs in a medium bowl. Using two forks, shred the meat into bite-size pieces. Add about a 1/2 cup of the braising liquid to the meat and toss to moisten.
• For the remoulade: In a medium bowl, combine the eggs, cornichons, mayonnaise, capers, Dijon, tarragon, salt and pepper. Fold together with a rubber spatula.
• For the crostini: Spread a small amount of the remoulade on each of the crostini. Top with a spoonful of the shredded meat and another small dollop of the remoulade. Garnish with a slice of cornichon.