Ribeye Steak Garlic Bread with Rosemary Butter

Name: Ribeye Steak Garlic Bread with Rosemary Butter
Yield: 4
Ingredients: 1 Verde Farms Ribeye Steaks; 1 French Baguette or French Bread Loaf; 1 Stick Unsalted Butter; 2 tbsp Olive Oil; 1 tbsp Worcestershire Sauce; 1 tbsp Fresh Rosemary; Kosher Salt and Cracked Black Pepper; 1 tsp Garlic Powder; 1 tsp Dried Parsley; 3/4 cup Sour Cream

Steak

Skillet

Ribeye garlic bread steak bites with rosemary butter recipe

These ribeye steak bites on garlic bread with rosemary butter turn a rich cut of beef into a shareable appetizer with big flavor...

PREP TIME

COOK TIME

YIELD

Ingredients

1 Verde Farms Ribeye Steaks

1 French Baguette or French Bread Loaf

1 Stick Unsalted Butter

2 tbsp Olive Oil

1 tbsp Worcestershire Sauce

1 tbsp Fresh Rosemary

Kosher Salt and Cracked Black Pepper

1 tsp Garlic Powder

1 tsp Dried Parsley

3/4 cup Sour Cream

2 tbsp Fresh Grated Horseradish (or to taste)

1/2 tsp Dijon Mustard

1/4 tsp Garlic Powder

Salt and Cracked Black Pepper, to taste

Chopped Chives (for garnish)

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Instructions

Prepare the ribeye:
Remove the ribeye steaks from the packaging and pat dry with paper towels.
Season generously on both sides with kosher salt, cracked black pepper, and a light dusting of garlic powder. Let the steaks rest at room temperature for at least 30 minutes. Make the rosemary butter:
In a small saucepan, melt the butter over low heat.
Add the sprig of fresh rosemary and stir until fragrant (about 1–2 minutes). Set aside. Cook the steaks:
Heat a heavy skillet over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of the rosemary butter (remove sprig of Rosemary). Heat until shimmering.
Sear the ribeyes for 4–5 minutes per side, basting with the rosemary butter as they cook, depending on the thickness (adjust time as needed for desired doneness).
Remove steaks from the skillet and let them rest on a cutting board, loosely covered with foil, for 10 minutes. Prepare the garlic bread:
Slice the baguette into slightly thicker slices (about 3/4 inch).
Spread softened butter on each slice and sprinkle with garlic powder, parsley, and a light pinch of salt and pepper.
Toast in an air fryer oven at 360°F for 5 minutes or bake in the oven at 375°F until golden and crispy.
Alternatively, use pre-made crostinis, warmed in the oven. (For maximum convenience!) Slice the steak:
Slice the ribeye thinly against the grain for maximum tenderness.
Lightly drizzle slices with Worcestershire sauce for added flavor.
Make the horseradish cream sauce (optional):
Combine sour cream, horseradish, Dijon mustard, garlic powder, salt, and pepper in a bowl. Stir until smooth and creamy.
Assemble the Bites
Lay two slices of ribeye steak on each piece of garlic bread.
Top with a dollop of horseradish cream sauce and garnish with chopped chives or parsley.
Serve and Customize
Offer additional toppings like bleu cheese, steak sauce, or béarnaise sauce on the side for guests to customize.
These bites can be served warm or at room temperature.
Pro Tip: For an even more aromatic dish, brush the rosemary butter onto the bread slices before toasting.