1, 8–12-ounce New York strip steak

Kosher salt & freshly-ground black pepper, to taste

1 Tablespoon neutral oil (canola, vegetable, or grapeseed)

1 Tablespoon salted butter 

2 cloves garlic, sliced

3 sprigs of fresh thyme

1 sprig of fresh rosemary

1/2 baguette, cut into 12 slices

2 Tablespoons olive oil

1, 7ounce container of Merlot Wine Cheddar Gruyere Spreadable Cheese

Balsamic glaze for garnish

Microgreens for garnish

Recipe & Photo Credit: Our Love Language is Food

1. Prep steak: Pat the steak dry with a paper towel and place the steak on a wire rack. Sprinkle liberally with kosher salt on each side (about 1tsp/steak). Let it sit on the countertop for 30 minutes.
2. Make the Crostini: Preheat your oven to 450°F. Slice the baguette into 12 even slices (about ½” thick) and brush each side with olive oil. Place the brushed slices on a baking sheet and bake for 6-9 minutes, until toasted (no need to flip during cooking). Allow it to cool for at least 5 minutes.
3. Cook the Steak: After 30 minutes, pat each side dry again with paper towels and season all sides of the steak with freshly-ground black pepper. Heat a cast-iron skillet for 5 minutes over medium-high heat. Using a pair of tongs, hold the steak and sear the fat cap for 2-3 minutes to render the fat and sear the cap. Then, coat the bottom of a cast-iron skillet with the neutral oil. Once the oil is shimmering, add the steak to one side of the pan and cook for 30 seconds. Then, flip the steak to the other side of the pan and cook for 30 seconds. Repeat for 4.5min total. During the last minute of cooking, add butter, thyme, garlic, and rosemary. Use a spoon to baste the steaks with the melted herb butter until the steaks reach an internal temperature of 125°F. Remove the steak to a plate and let it rest for 10 minutes. (Carry-over cooking will continue to raise the steak's internal temperature to a perfect medium-rare of 130-135°F.)
4. Assemble: Slice the steak against the grain into 12 thin slices. Spread about a tablespoon of Merlot Wine Cheddar Gruyere Spreadable Cheese onto each toasted baguette slice. Top with a piece of steak and garnish with a drizzle of balsamic glaze and a sprinkle of microgreens.
5. Serve immediately and enjoy!