Looks good! And a classic appetizer! I prefer homemade sourdough or a very mild rye bread though a buddy insists on using pumpernickel or other heavy dark bread. I like toasting as the butter melts and soaks into the bread. Adding a little garlic to the butter can be pretty good too.
Butter quality is important too, a cheap butter does not do the bread or meat justice. The best I've found is a home churned butter from the local farmer's market but it is tough to get due to low volume and high demand in spite of the price. The best store bought I can find locally is some Irish butter which is 3-4x the price of the more common brands but not near the home churned in taste. Dang, I'm getting hungry!
