If you want to wow your guests at the next party or looking for an amazing appetizer, then you must make this grilled steak bruschetta recipe. The perfect bite size, savory, tangy and refreshing snack that is just too hard to resist.
Step 1: Prepare the tomato bruschetta first
Homemade bruschetta is the perfect topping on any summer meal. It brings freshness and savoriness to a dish all while being light.
Finely cube a few roma tomatoes and a red onion, slice fresh basil and mix the ingredients together. Add a drizzle of olive oil, salt and pepper for taste.
Step 2: Prep the steak.
Before you place the steak on the grill, take a whole garlic head, slice the top off, drizzle with some olive oil and wrap in a foil sheet. Preheat the grill to high heat, and place the foil wrapped garlic head on the grates. Remove it once the steak is done.
When picking steaks at the butcher or grocery store, look for thicker cuts. These are more forgiving and harder to over cook. Also, select pieces that have nice marbling. You want that fat to keep the steak tender, juicy and flavorful.
For this recipe I went with a ribeye. Before the steak goes on the grill, it is very important to get it to room temperature. Season all sides generously with steak seasoning and allow the meat to sweat. This process allows the salt to penetrate into the meat and absorb the water content which will then be released back into the meat once on the grill.
For the seasoning, a basic salt and pepper, or salt, pepper and garlic seasoning will do. I used my new Dad’s Steak Seasoning which has all the above plus some buttery and rosemary notes making it taste like a deliciously basted steak once done.
Recipe Tip
- Bring the steak to room temperature before seasoning.
- Once seasoned, let it sit and sweat. This allows the meat to absorb the seasoning for that extra flavor throughout the each bite.
Dad’s Seasonings
Must have grillin seasonings!
Step 3: Time to grill a hot and fast steak.
Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process.
Sear the steak 5 minutes total flipping it every 30-40 seconds to get an even sear and cook throughout. To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill. This hot and fast steak is guaranteed to cook perfectly.
It’s OK to check the temp during the grilling process. I use a meat thermometer by Thermoworks. It’s very accurate and durable.
If you prefer a medium or medium well cook, keep it on the grill for longer. For medium, remove at 130 degrees, for a more well done steak, you can keep it up until around 140 degrees. Just remember to continuously flip every 30 seconds.
Finally, set the steak aside to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.
Step 4: Assemble the grilled steak bruschetta.
Before the bruschetta assembly, quickly make your garlic butter. In a bowl, add room temperature butter and squeeze out the roasted garlic. Add a little bit of salt and mix the ingredients together until you have a smooth texture.
Now, take a french loaf, slice into small pieces, toast on the grill and it’s time to assemble the grilled steak bruschetta. Start with a layer of the garlic butter. Next, add a slice of the tender, juicy steak and add a tablespoon of the fresh bruschetta. Add some freshly shredded parmesan cheese over the top and serve. Enjoy!
Frequently Asked Questions:
What cut of steak should I use? Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
At what temperature should I remove the steak? The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
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Grilled Steak Bruschetta
This grilled steak bruschetta is the perfect bite size, savory, tangy and refreshing snack that is just too hard to resist.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword grilled steak bruschetta, steak crostini, tomato bruschetta, appetizer, game day, party snack, holiday appetizer recipe, easy appetizer recipe, steak appetizer, ribeye steak, steak crostini
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Servings 4 People
- 3 Roma tomatoes
- 2 Ribeye steaks
- 2 tbsp Dad's Steak Rub
- 1 tsp Olive oil
- 1 French loaf
- 1 Whole garlic head
- 1/2 cup Basil
- Pinch of salt and pepper
Steak Instructions
Get the steak to room temperature, season all sides generously with steak seasoning and allow the meat to sweat.
Preheat the grill to 500 degrees and set it for direct heat.
Sear the steak flipping it every 30-40 seconds to get an even sear and cook throughout. To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill.
Remove the steak off the grill and let it rest for 10 minutes.
Tomato Bruschetta Instructions
Assembly
In a bowl, add room temperature butter and squeeze out the roasted garlic. Add a little bit of salt and mix the ingredients together until you have a smooth texture.
Take a french loaf, slice into small pieces, toast on the grill. Start with a layer of garlic butter, add a slice of the steak and add a tablespoon of the tomato bruschetta. Spread some parmesan over the top and serve.
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