Playoff Provisions

Although the Dark Ages have returned (also known as the 8 months without college football); a few more games remain to be played before the NFL season comes to an end. While watching the Playoffs or the Super Bowl, why not serve up this ''Gridiron Grub" recipe from Men's Health? If the male family members and friends in your life are anything like my brother and cousins, what more could a guy want to snack on during the game than an appetizer of steak and bread? Cheers to all things football!

NY STRIP GARLIC BREAD
Ingredients
4 12-ounce center-cut USDA prime NY strip steaks, about 3/4- 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
1/2 stick unsalted butter, softened to room temperature
Nonstick pan spray
2 cups sour cream
2 Tbsp lemon juice
3/4 cup fresh grated horseradish or jarred horseradish
1 tsp Worcestershire sauce
1/2 cup stone ground Dijon mustard
Kosher salt and fresh ground pepper, to taste

Directions:
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 1/2 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 five 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 1/4-inch thick slices and place atop the baguette. Makes 10 to 12 servings.
(recipe from Scott Kroener of New York City’s Del Frisco’s Grille)