Preheat the oven to 350
In a small bowl, mix together the garlic, butter, and parsley. Brush the mixture over the baguette slices and put them in the oven to lightly toast for approximately 5 – 8 minutes. Watch that they don’t over toast or burn.
While the bread is toasting, sprinkle the rub all over the steak, top, and bottom. If you wish, this can be done ahead of time for it to have a deeper season/taste, but it’s not necessary.
Heat your skillet with a dollop of oil, and bring it to a high temperature. Place your steak in the pan, placing it away from you as to not burn yourself.
Sear the meat on both sides for approximately 3 – 4 minutes each for a medium rare cook. If you would prefer it more done, then increase the searing time for about a minute or two each. (6 minutes a side would be well done). Remove from the pan and let rest.
In a small saucepan, combine the cream, gorgonzola, sour cream and cream cheese. Stir until the cheeses melt and everything is incorporated. Add your salt to taste. Remove from the heat and set aside for now.
Place the meat on a cutting board, and carefully cut the steak against the grain, in the thinnest slices you can.
For assembly: Take one crostini, and lay the strips of beef on top. Follow with a few dollops of the gorgonzola sauce. Top with parsley.