• 1 Pane Rustico Rustic Baguette
• Olive Oil
• 2 garlic cloves, halved

Horseradish Cream
• 1/2 cup sour cream
• 2 tablespoons horseradish
• 1 teaspoon apple cider vinegar
• 1 1/2 tablespoons quality mayonnaise
• 1/2 teaspoon kosher salt
• 2 tablespoons chives, minced
• 1 teaspoon worcestershire sauce
• Freshly cracked black pepper

Steak
• 1 lb boneless ribeye steak
• Kosher salt
• 3 tablespoons avocado oil
• 1 1/2 tablespoons butter
• 2 garlic cloves
• 1 sprig rosemary

Garnish
• 2 tablespoons chives, minced
• Freshly cracked black pepper

Horseradish Cream
① Add ingredients to a bowl mix well.

Crostini
① Preheat oven on broil setting.
② Slice Turano Crostini into 12 1/2 inch slices.
③ Brush both sides with olive oil and place on baking sheet.
④ Toast for 2 minutes on each side or until golden brown.
⑤ While toast is still warm, rub halved garlic clove on one side of the crostini.

Steak
① Pat steak dry with a paper towel. Season generously with kosher salt.
② Heat cast iron skillet over high heat for 5 minutes, until skillet is smoking hot. Add avocado oil and carefully add steak.
③ After 2 minutes, flip steak. Repeat this step until cooked to preferred level.
④ Please rosemary and garlic on top of steak and tilt skillet on its side and baste for two minutes. Remove steak from skillet and place on wire rack to rest for 6 minutes.
⑤ Slice steak into 1/2 inch thick slices.
⑥ Top crostini with slide of ribeye and add a spoon on horseradish cream with freshly cracked pepper and chives.