This steak bruschetta takes the classic Italian appetizer, garlic toasted bread, and turns it into an open-face sandwich with a juicy grilled ribeye steak 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.


  • For the steak
  • 4 Prime House 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 translucent. 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.

This bruschetta is ready in less than 20 minutes. The steak is tender and juicy. You can either grill the marinated steak or pan sear it for extra nice grill marks. Enjoy!