Ingredients

• 1 lb of NY strip steak
• Salt & Pepper
• 3 tbsp cold butter
• 1 french baguette
• 1-2 tbsp truffle oil (can substitute for olive oil)
• 1-2 whole cloves of garlic
• 1 tbsp Worcestershire sauce

Sauce

• 3/4 cup sour cream
• Horseradish— start with 1 Tsp and add more to taste
• 1.5 tsp salt
• 1.5 tsp cracked black pepper
• 1.5 tsp garlic powder
• 1.5 tsp Worcestershire sauce
• Fresh chives, minced

Directions

1. Begin by patting your steaks dry with a paper towel and seasoning with salt and pepper generously on both sides.
2. Add 3 tbsp butter to a cast iron skillet over medium-high heat until melted and frothy, the skillet should get very hot but not smoking. Add steaks to skillet and cook on each side for 4-5 mins each. Remove from skillet and allow them to rest while you prepare the baguette.
3. Slice the baguette into about 1” thick pieces. Drizzle with oil and toast in the oven or toaster oven until lightly golden and crispy. Rub garlic clove on the face of each individual baguette slice.
4. Slice your steak across the grain into thin slices and arrange on top of each toasted baguette slice.
5. Combine all ingredients for horseradish sauce and dollop a tsp at a time onto each crostini.
6. Garnish with fresh chives.