Steak Crostini with Shallot Butter Compound

This is the perfect appetizer for entertaining.  It’s quick and easy with a do ahead component (the compound butter) and it’s decadent.  A little bite of steak heaven.  If you don’t like blue cheese you can omit that from the butter compound or just replace it with gated Parmesan.  When I serve these at any event they the first to go.  It is important to buy the best quality steak you can afford and look for a thick even cut.  The good thing about this is you get a lot of servings out of one really nice steak so it doesn’t break the bank but your guests will think you really went all out.  

Butter Compound

  1. Add the shallot and garlic to the bowl of a food processor and pulse until finely chopped.
  2. Add in the remaining ingredients and pulse until just combined.
  3. Place the mixture in the center of a piece of saran wrap and place one side of the saran wrap over the mixture and shape into a log.  Finish covering and refrigerate for at least an hour or up to several days.


  1. Preheat the oven to 325.  Line a sheet pan with parchment paper. In a small bowl or ramekin melt the butter and add the olive oil.  Brush the sliced bread with the mixture and season with a little bit of salt and pepper.  Bake for 10-12 minutes until golden brown at the edge but still tender in the middle.  Remove and let cool.


  1. Remove the steak from the refrigerator about 15 minutes before ready to cook to take the chill off so that it will brown better in the pan.  Heat a medium cast iron pan (or other heavy bottomed pan) over medium high heat.  Do not add oil to the pan.  Instead rub the 1 Tablespoon of canola oil directly onto both sides of the steak and season generously with sea salt and pepper.  Just a little bit of oil helps the browning process but too much oil in the pan doesn’t create an even brown crust.
  2. Cook the steak, without moving it, about 4 minutes per side.  The cook time will vary by the thickness of the steak so it could be less or even a little more.  You should get a really nice crust on the first side and then flip it.  The second side may take less time.  If you push on the center of the steak you should feel it give.  Do not overcook.  Remove from the pan and let it rest for at least 5 minutes before slicing into it.  Meanwhile remove the butter compound from the refrigerator.

Final Assembly
1.      Slice the steak against the grain into ¼ inch slices. 
2.      Slather each slice of Crostini with a little of the butter compound and top with Arugula.  Place the steak on top of the Arugula and top with a little bit more of the butter compound.  Garnish the plate with more Arugula and cherry tomatoes and serve.

2 shallot bulbs

1 small clove garlic

3 tablespoon unsalted butter

1 ½ tablespoons Whole grain mustard

¼ cup Gorgonzola (optional)

1 tablespoons honey

¼ cup fresh Basil

3 tablespoons fresh chives, chopped

Pinch of cayenne



1 lb boneless dry aged or regular rib eye Steak (approximately ¾ inch thick)

1 tablespoon canola oil

½ cup Arugula

1 sourdough or Italian baguette cut on the diagonal into ¼ inch slices

1 tablespoon olive oil

1 tablespoon unsalted butter

2 cup cherry tomatoes, sliced (for garnish)

Salt and pepper

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1 Comment

  • comment-avatar
    Jenn November 2, 2014 (1:34 pm)

    This is a great recipe! I made it for a football game and they were gone in moments! The butter is full of favor and a great complement to the steak! Can’t wait to make these again!