Last Updated on December 14, 2022
Bruschetta is a simple yet highly flavorful antipasto dish. Turn the garlic-rubbed Italian toast into a flavor-packed, open face steak sandwich by topping it with hot, juicy grilled ribeye and some special accompaniments. The reason why ribeye steak is so flavorful is that it has more marbling — the fatty connective tissue within the muscle — than most other cuts.
Bruschetta comes from the Italian word bruscare, which means to roast over coals. Whether you use charcoal, gas, or an indoor grill to cook your ribeye, the bombastic, mouthwateringly good flavor of this tender steak will come through. Simply seasoned with just kosher salt or sea salt and fresh ground black pepper for seasoning.
For the steak
- 4 ButcherBox ribeye steaks
- kosher salt
- freshly cracked black pepper
For the bruschetta
- 6 roma tomatoes diced
- olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 slices Italian loaf bread sourdough, or other bread of choice, 1/2-inch-thick, sliced on the bias
- ¼ cup mayonnaise
- 2 cloves garlic peeled and sliced in half
- 2 tablespoons extra virgin olive oil
- 3 ounces herbed triple cream cheese such as Boursin
- 1/4 cup balsamic glaze for drizzling
- 2 teaspoons fresh chopped parsley for garnish
For the steak
- Heat a propane grill to medium-high or prepare a charcoal grill for two-zone grilling. Lightly oil the grill grates.
- Pat the ribeyes dry with paper towels and coat on all sides with kosher salt and freshly cracked black pepper. Set aside on a plate or rimmed baking sheet.
- When the coals turn to gray ash, begin to cook the steak. Place ribeyes on the grill over direct heat for 4 minutes. Turn the steaks, cook and covered for an additional 3 minutes, then turn again and grill for an additional 2 to 4 minutes, until they reach desired doneness (135 F for medium rare). Remove the steaks to a clean cutting board or rimmed baking sheet to rest.
For the bruschetta
- Combine diced tomatoes, olive oil, salt, and pepper in a medium mixing bowl. and set aside.
- Spread the sliced bread on both sides with mayonnaise and arrange on a rimmed baking sheet.
- Grill the bread over indirect heat on the cooler side of the grill for 3 to 4 minutes on each side or until grill marks begin to deepen and the spread mayonnaise becomes transclucent. Remove and cool slightly. Rub each piece with one of the garlic cloves, cut side down.
- Top each piece of bread with 1 piece of steak. Spread 1 tablespoon of triple cream cheese on top of the steak, followed by 2 heaping tablespoons of bruschetta topping. Drizzle each individual bruschetta with the balsamic glaze just before serving. Top each piece of bruschetta with chopped parsley. Serve.
Nikki Miller-Ka is a culinary expert and social media influencer whose blog, Nik Snacks, has garnered attention from publications such as Southern Living and New York Magazine, and the Philadelphia Inquirer. Based in North Carolina, she is also a freelance food writer, recipe developer, and content creator for clients such as the N.C. Department of Agriculture, Idaho Potato Commission, Dixie Crystals, and Walmart.