Ribeye Crostini With Caramelized Onion
A steak crostini recipe is ideal with ribeye steak, caramelized onions, horseradish sauce, and perfectly cooked baguette slices.
Servings: 12
Equipment
- Skillet
- Baking Pan
- cast iron skillet or second skillet
- Tongs
Ingredients
- 1 sweet or yellow onion
- 2 tablespoons olive oil
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 ribeye steaks
- 1 baguette French bread
- 3 tablespoons horseradish
Instructions
- First, start your caramelized onions because they will take the longest to cook. Slice a whole onion into rings or slivers. Heat the skillet on low heat with about 1 tablespoon olive oil. Add the onions. Sprinkle on some sugar, salt and pepper. Allow the onions to simmer on very low heat for about 40 - 45 minutes, stirring occasionally. The onions are ready when they have become translucent and golden. You may need to add some more oil during the process if some of the onions start to burn.
- Next, prepare crostinis by preheating your oven to 400°. Slice the French baguette on a diagonal into pieces about 1/2 inch thick. Lay the piece on the bread slices on a baking pan and brush some olive oil on each slice. Cook about 6-8 minutes just to crisp them slightly. Set the toasted baguette pieces aside.
- Heat cast iron skillet to medium high heat with a drizzel of olive oil, about 1/2 tablespoon. Once the pan is hot add the ribeye. Cook 2 - 3 minutes on each side, then reduce the heat to medium low and finish cooking, about another 5 to 6 minutes until the meat reaches about 140° according to a meat thermometer.
- Once the steaks are cooked, take them off the skillet and tent them with a piece of aluminum foil for about 5 minutes. Slice the ribeye into thin pieces.
- Arrange the toasted baguette pieces on a platter. Top with slices of ribeye, then a small smear of horseradish.
- Once the onions have caramelized, use the tongs to add a small help to each crostini. Serve warm or cool.