A thick, cheese-crusted slice of Charlie’s Pride Prime Rib served open face on a crispy slice of Italian garlic bread with creamy horseradish spread.
| 24 oz | Charlie’s Pride Prime Rib, sliced into four ½″ thick steaks |
| 1 | Large clove garlic (crushed in a garlic press or mashed into a paste) |
| 2 Tbsp | Olive oil (preferably extra virgin) |
| 1 | Large Italian loaf (cut in half crosswise, then again horizontally) |
| 4 Tbsp | Sour cream |
| 1 Tbsp + 1 tsp | Prepared horseradish (drained) |
| Freshly ground black pepper | |
| 4 | Large Romaine lettuce leaves (washed and dried) |
| 4 Tbsp | Shredded Parmesan cheese |
Preheat oven to 450°F. Place bread slices crust-side down onto an oiled baking sheet. Combine garlic with oil, then spread evenly onto exposed faces of bread. Bake in top half of oven for 3 - 4 minutes until golden. Remove bread from sheet and keep warm, set sheet aside and leave oven on. In a small bowl, combine sour cream with horseradish, then add a pinch of pepper; reserve. Place lettuce leaves onto baking pan, then top with steaks. Evenly sprinkle 1 Tablespoon cheese onto each steak, then bake for 10 - 12 minutes. Spread horseradish sauce onto each bread slice, then add the steaks when heated to desired doneness and cheese is slightly melted (discard the lettuce). Enjoy with steak fries or a small garden salad.