Remove steaks from package and pat dry. Place on a plate and season very well on both sides with salt and pepper. Kosher salt and cracked black pepper is best. Then let the meat rest on the counter for at least 30 minutes.
Add 3 tablespoons of the butter to a heavy skillet. Let the butter melt and let the skillet get very hot, but not smoking.
Add the steaks to the skillet and let them cook for about 5 to 6 minutes. My steaks were about 1 inch thick. If your steaks are thicker or thinner, adjust the cook time to less or more. Flip the steaks only one time, and let the other side cook for about 5 to 6 minutes. The turn off heat and let the steaks rest in the pan for five minutes, then put on cutting board, cover loosely with foil and let rest ten minutes.
In the meantime, slice your french bread into thicker slices, a little less than 1 inch thick. Soften your butter if it is not soft and spread each slice with butter, then salt and pepper each slice and add a sprinkle of garlic powder and parsley.
I placed my bread slices in my air fryer for 5 minutes at 360 degrees. They can also be baked in the oven until crispy. Whichever way you cook your bread keep an eye on them so they don't get too well done.
Slice your steak across the grain (cut across the short side and down the whole length) Slice the steak into thin slices. I then sprinkle all the slices with a little Worcestershire sauce. *You can make the steak a day ahead of time and slice it the day you serve this appetizer. The steak can be served cold on the warm bread or you can reheat the steak in a hot skillet for a few minutes and then be sure to let it rest again before slicing.
If you choose to make the horseradish cream, combine your sour cream, horseradish to taste, salt, pepper, and garlic powder, parsley and stir until smooth.
Lay your steak slices across each slice of bread (2 slices of steak on each bread) top with the horseradish cream and another sprinkle of black pepper.
You can also garnish with sliced chives or green onions.
*Other optional toppings are bleu cheese, green onions, steak sauce or béarnaise sauce. You can also serve them plain and offer the sauces and toppings on the side for guests to add themselves.
Horseradish Cream
The horseradish cream in this recipe is super simple to make, but remember that it is optional. A great option is to serve this on the side if you aren’t sure everyone is a fan of horseradish. By mixing the horseradish with sour cream, it cools the bite of the horseradish. I get my horseradish at a Polish grocery store, but you can find it in most grocery stores . It is usually in the mustard aisle. It is also better to add the horseradish a little at a time, taste and add more if you like.
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