While everyone is still flipping out over avocado toast, I’m just over here minding my own business, trying to promote these Steak and Potato Toasts. They are hearty, filling and completely over the top. Exactly what you want from your toast recipes, right? It’s that perfect dish to make when you have company over this holiday season because it’s fancy enough to impress your guests but also super simple, so you don’t have to spend all day in the kitchen cooking. Serve it as an appetizer (in smaller form), a starter, a light lunch or even a quick dinner with a salad on the side. You want brunch? Top these with a fried egg and call it breakfast. Have I mentioned how versatile this recipe is? This is your new go-to, must-have dish and I hope you enjoy it!
Generously season both sides of the steak with coarse salt and coarsely ground black pepper. Don’t be afraid to really season it liberally. You’d be surprised how easy it is to under season a steak. Set aside and allow to sit at room temperature for about 30 minutes.
**Note: I’m using about a 12-ounce New York Strip steak for this recipe that serves about six, but you can use a steak anywhere between 8 to 14 ounces. You can also use a different type of steak, like ribeye or even a filet if you’d like.**
Set a large cast iron skillet over medium-high heat with the oil, butter, thyme and garlic. Once very hot, add the steak and cook, without disturbing, for three minutes to develop a nice golden brown sear. Flip over and cook for another 3 minutes on the second side. Using an oven mitt or towel, carefully tilt the pan and use a spoon to baste the steak with the juices for 1 1/2 minutes. Transfer the steak to a plate and set aside to rest for 10 minutes.
**Note: Use this method for cooking steaks anytime you make steaks! I promise you, it’ll be the best way you ever cook and eat a steak. It’s especially great with ribeyes. The fresh thyme and garlic really make a difference!**
Meanwhile, place the bread slices on a baking sheet and brush with the pan juices on both sides. Place under the broiler and toast until golden brown on both sides. Remove from the oven and let cool slightly.
**Note: If your pan doesn’t have enough renderings, you can drizzle in a few tablespoons of olive oil into the pan and use that to brush the bread slices. It really develops the flavor of the toasts.**
In a small bowl, stir together the mayo, sour cream, prepared horseradish, chopped fresh chives, and a pinch of salt and pepper.
**Note: Feel free to add as much or as little of the prepared horseradish as you’d like depending on your level of heat preference. You can make the sauce ahead of time and keep it in the fridge for up to 4 days. It’s great with so many different recipes.**
Slice the steak on a bias and the potatoes into a 1/4-inch slices. To assemble the toasts, spread each piece with a heaping amount of the horseradish sauce. Top with potato slices, steak a pinch of salt and pepper and garnish with fresh chives.
The great thing about this recipe is that they’re best served at room temperature. So you don’t have to worry about keeping the potatoes or the steak warm. It’s a great appetizer or starter for holidays or parties.
If you want to plan this ahead of time. I recommend making the sauce in advance, boiling the potatoes the day before and keeping them whole in the fridge. Then you can just toast the bread and cook the steak the day you plan on serving them.
If you’re on the lookout for a “fancy” appetizer or starter this holiday season, then look no further because these Steak and Potato Toasts are exactly what you need. They’re hearty and filling and they’re my new favorite way to toast. They’re perfect for starters, lunches or even weekend brunches. Give them a try and let me know what you think!
- 1 (8 to 14-ounce) New York strip steak
- kosher salt and coarse ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 sprigs fresh thyme
- 2 garlic cloves, peeled
- 6 thick slices rye or seeded bread
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 to 3 tablespoons prepared horseradish
- 1 tablespoon chopped fresh chives, plus more for garnish
- 4 medium Yukon gold potatoes, boiled until fork tender and cooled completely
- Generously season both sides of the steak with salt and pepper. Don't be afraid to really season it liberally. Set aside and allow to sit at room temperature for about 30 minutes.
- Set a large cast iron skillet over medium-high heat with the oil, butter, thyme and garlic. Once very hot, add the steak and cook, without disturbing, for three minutes to develop a nice golden brown sear. Flip over and cook for another 3 minutes on the second side. Using an oven mitt or towel, carefully tilt the pan and use a spoon to baste the steak with the juices for 1½ minutes. Transfer the steak to a plate and set aside to rest for 10 minutes.
- Meanwhile, place the bread slices on a baking sheet and brush with the pan juices on both sides. Place under the broiler and toast until golden brown on both sides. Remove from the oven and let cool slightly.
- In a small bowl, stir together the mayo, sour cream, as much horseradish as you'd like, chives, and a pinch of salt and pepper.
- Slice the steak on a bias and the potatoes into a ¼-inch slices. To assemble the toasts, spread each piece with a heaping amount of the horseradish sauce. Top with potato slices, steak a pinch of salt and pepper and garnish with fresh chives. Enjoy!
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