I enjoy this recipe because it works equally well as an appetizer or a main dish. I like how the steak stays rich and buttery while the crostini adds crunch and the whipped blue cheese brings a bold, creamy contrast. I also appreciate how customizable it is depending on how spicy or cheesy I’m in the mood for.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Steak: ▢2-3 NY Strip Steaks ▢2-3 tbsp Bourbon Prime Seasoning ▢3 Rosemary Sprigs ▢3 Thyme Sprigs ▢3 Garlic Cloves smashed ▢¼ cup Unsalted Butter ▢Canola Oil as needed
Crostini: ▢1 Whole Baguette sliced into ½” pieces ▢1 cup Olive Oil ▢Chili Oil Sauce for garnish ▢Chopped Chives for garnish
Whipped Blue Cheese: ▢1 cup Crumbled Blue Cheese ▢2 cups Whipped Cream Cheese ▢½ cup Crème Fraiche
Directions
I begin by coating the steaks with oil and seasoning them generously with Bourbon Prime Seasoning, then I set them aside. In a separate bowl, I mix all the whipped blue cheese ingredients until fully blended and smooth, then reserve it for later.
I preheat a medium-high fire for direct cooking at about 375°F and place a cast iron skillet on the grill with some oil to preheat. Once hot, I sear the steaks for one minute per side to build a crust. I move the skillet to a cooler zone, add rosemary, thyme, and smashed garlic, let them simmer briefly, then add butter. I baste the steaks continuously, flipping and repeating until they reach about 120°F internal. I remove them, drizzle with the butter and herbs, and let them rest.
Next, I brush the baguette slices with olive oil on both sides and grill them at 300°F for 2–2.5 minutes per side until golden. To assemble, I spread whipped blue cheese on each crostini, top with sliced steak, finish with chili oil sauce and chopped chives, and serve immediately.
Servings and Timing
I usually serve this recipe for about 4 people. Prep time takes me around 30 minutes, cook time is another 30 minutes, and everything comes together in about one hour total.
Variations
I like swapping blue cheese for whipped goat cheese when I want something milder. Sometimes I use ribeye instead of NY strip for extra richness. When I want more heat, I finish with extra chili oil or a pinch of crushed red pepper.
Storage/Reheating
I store leftover steak separately from the crostini in airtight containers in the refrigerator for up to 3 days. I gently reheat the steak in a skillet and toast fresh bread before assembling to keep everything crisp and flavorful.
FAQs
Can I cook the steak without a grill?
I can cook the steak entirely on the stovetop using a cast iron skillet with similar results.
What doneness works best for crostini?
I prefer medium-rare since the steak stays tender and juicy when sliced thin.
Can I prepare the whipped blue cheese ahead of time?
I often make it a day ahead and keep it refrigerated until ready to use.
Is Bourbon Prime Seasoning required?
I can use any steak seasoning I like if Bourbon Prime isn’t available.
Can I use a different cut of steak?
I’ve made this with ribeye and sirloin, and both work well.
How do I keep the crostini from getting soggy?
I assemble them just before serving so the bread stays crisp.
Is chili oil very spicy?
I find it mildly spicy, but I control the heat by using more or less.
Can I serve this cold?
I think it’s best served warm, especially the steak and toasted bread.
What’s the best baguette to use?
I like a fresh, crusty baguette that holds up well to toppings.
Can this be served as a main course?
I often serve a larger portion with a salad and call it dinner.
Conclusion
I keep coming back to this grilled steak crostini recipe because it delivers bold flavors in every bite. The combination of buttery steak, crisp bread, creamy cheese, and chili oil makes it a dish I love serving when I want something memorable and satisfying.
Grilled Steak Crostini topped with juicy NY strip steak, crisp baguette slices, creamy whipped blue cheese, and a drizzle of chili oil for an indulgent, shareable appetizer or light main.
Ingredients
2–3 NY strip steaks
2–3 tablespoons steak seasoning
3 rosemary sprigs
3 thyme sprigs
3 garlic cloves, smashed
1/4 cup unsalted butter
Canola oil, as needed
1 whole baguette, sliced into 1/2-inch pieces
1 cup olive oil
Chili oil, for garnish
Chopped chives, for garnish
1 cup crumbled blue cheese
2 cups whipped cream cheese
1/2 cup crème fraîche
Instructions
Coat steaks lightly with oil and season generously; set aside.
Mix blue cheese, whipped cream cheese, and crème fraîche until smooth; refrigerate.
Preheat grill to medium-high heat (about 375°F) and preheat a cast iron skillet with oil.
Sear steaks in skillet for 1 minute per side until a crust forms.
Move skillet to indirect heat, add herbs and garlic, then butter; baste steaks continuously.
Cook until steaks reach about 120°F internal temperature, then remove and rest.
Brush baguette slices with olive oil and grill at 300°F for 2–2.5 minutes per side until golden.
Slice rested steak thinly.
Spread whipped blue cheese on crostini, top with steak slices.
Finish with chili oil and chopped chives and serve immediately.
Notes
Assemble just before serving to keep crostini crisp.
