milleniumgirl
01-19-2012, 07:16 PM
NY Strip Garlic Bread
What you’ll need:
4 12-ounce center-cut USDA prime NY strip steaks, about ¾- to 1-inch thick
1 French 24-inch baguette, split in half lengthwise
4 garlic cloves, peeled and smashed with the side of a knife
½ stick unsalted butter, softened to room temperature
Nonstick pan spray
2 cups sour cream
2 Tbsp lemon juice
¾ cup fresh grated horseradish or jarred horseradish
1 tsp Worcestershire sauce
½ cup stone ground Dijon mustard
Kosher salt and fresh ground pepper, to taste
How to make it:
1. Rub the smashed garlic cloves on the cut sides of the baguette. Discard the garlic. Butter the bread and then season with salt and pepper.
2. In a medium bowl, stir together the sour cream, lemon juice, horseradish, Worcestershire sauce, and Dijon.
3. Generously season both sides of the steaks with fresh ground pepper and kosher salt. Spray a cast iron skillet with the nonstick spray and heat over medium-high heat. Working in batches when the pan is hot, place the steaks in the pan and cook until well seared, about 3 ½ minutes per side. Remove the steaks from the pan and allow to rest 5 minutes.
4. Lower the heat of the skillet to medium and toast the baguette cut-side down in the same pan until golden brown, about 3 to 5 minutes.
5. Place the baguette on a platter. Slather the slices with sour cream sauce (you’ll probably have some left over) and cut into pieces about 4 inches in length. Slice the steaks into ¼-inch thick slices and place atop the baguette. Makes 10 to 12 servings.
What you’ll need:
4 12-ounce center-cut USDA prime NY strip steaks, about ¾- to 1-inch thick
1 French 24-inch baguette, split in half lengthwise
4 garlic cloves, peeled and smashed with the side of a knife
½ stick unsalted butter, softened to room temperature
Nonstick pan spray
2 cups sour cream
2 Tbsp lemon juice
¾ cup fresh grated horseradish or jarred horseradish
1 tsp Worcestershire sauce
½ cup stone ground Dijon mustard
Kosher salt and fresh ground pepper, to taste
How to make it:
1. Rub the smashed garlic cloves on the cut sides of the baguette. Discard the garlic. Butter the bread and then season with salt and pepper.
2. In a medium bowl, stir together the sour cream, lemon juice, horseradish, Worcestershire sauce, and Dijon.
3. Generously season both sides of the steaks with fresh ground pepper and kosher salt. Spray a cast iron skillet with the nonstick spray and heat over medium-high heat. Working in batches when the pan is hot, place the steaks in the pan and cook until well seared, about 3 ½ minutes per side. Remove the steaks from the pan and allow to rest 5 minutes.
4. Lower the heat of the skillet to medium and toast the baguette cut-side down in the same pan until golden brown, about 3 to 5 minutes.
5. Place the baguette on a platter. Slather the slices with sour cream sauce (you’ll probably have some left over) and cut into pieces about 4 inches in length. Slice the steaks into ¼-inch thick slices and place atop the baguette. Makes 10 to 12 servings.