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Apr 18, 2015

Garlicky Rib Eye Steak with Garlic Bruschetta and Aged Balsamic

Garlicky Rib Eye Steak with Garlic Bruschetta with Aged Balsamic

This Garlicky Ribeye Steak with Garlic Bruschetta and Aged Balsamic was pretty much a revelation.

Placing the steak on grilled garlic bruschetta and having a bit of each on each forkful was sooooo good! Even my steak and potatoes Irish-born husband, who would just as soon skip anything garlic, said he would have skipped the potato (as did I) if he'd known how good this combination was.

Garlicky Rib Eye Steak with Garlic Bruschetta with Aged Balsamic

The steak is marinated in olive oil, chopped garlic, and rosemary, along with freshly ground pepper.

Garlicky Rib Eye Steak with Garlic Bruschetta with Aged Balsamic

The bruschetta is rubbed with lots and lots (rub vigorously) of crushed garlic, then brushed with olive oil, and grilled while the steak is resting. Grilling the bruschetta results in an amazing sweet roasted garlic flavor.

Even though we live in southern California, our grill was not ready for prime time, so I grilled these steaks in this grill pan on very high heat. It worked out great!

Cooking tip (which I learned the hard way): To clean a grill pan after cooking meat on high heat, deglaze it! While the heat is still on, just toss in a cup of water and scrub it with a heat proof brush, then let the whole thing cool. How Julia is that? You're welcome!

Garlicky Rib Eye Steak with Garlic Bruschetta with Aged Balsamic

Finishing these steaks with aged balsamic vinegar was also a revelation. I'm going to be doing this a lot more. It's soooo delicious.

I am participating in #NationalGarlicDay. After the recipe, check out 17 more garlicky recipes from some pretty cool bloggers who love garlic as much as I do.

Garlicky Ribeye Steak with Garlic Bruschetta

Serves 4, very, very generously. This recipe has been adapted from Tom Douglas' Seattle Kitchen.


Four 14 ounce ribeye steaks about 1 inch thick
10 garlic cloves, peeled and roughly chopped
2 T chopped fresh rosemary
1/2 C extra virgin olive oil, plus more for grilling and drizzling
Black pepper
Kosher or sea salt
Peanut or vegetable oil for brushing the grill or grill pan
Four 1/2 inch thick slices of Italian, French, or other rustic bread
10 garlic cloves, peeled and smashed with a mallet or the side of a chef's knife
Olive oil for brushing the bread
Balsamic vinegar


  1. Place the steaks in a shallow baking dish and cover with the oil, garlic and rosemary. and grind some pepper over the top. Cover with plastic rap and refrigerate for several hours. Remove the steaks from the refrigerator about an hour before grilling. 
  2. Sprinkle the steaks with pepper and Kosher or sea salt on both sides.
  3. Heat a cast iron grill pan or a barbecue on high heat. If you are using a grill pan, brush it with peanut oil once it is hot. If you are using a barbecue, prepare it as you normally would. 
  4. Grill the steaks, about 5 minutes a side, for medium rare. Use an instant read thermometer to determine when your steaks are done. I cooked mine to 128 degrees F.
  5. Place the steaks on a plate and cover with foil to rest.
  6. Rub the slices of bread with crushed garlic (lots of it). Brush the slices with olive oil, and then grill the bread until toasty. Watch it closely.
  7. Place a bruschetta on each dinner plate, and top with a steak. 
  8. Sprinkle the steaks with aged balsamic vinegar. 
  9. Serve. 

Would you like to comment?

  1. I am loving this national food holiday and all the recipes for #NationalGarlicDay. Thank you so much for sharing this.

    1. These things are so great because we try things we might not usually, right?

  2. Oh my gosh, this looks and sounds amazing, Karen! I wouldn't miss the potatoes either, I'd just smile my way through the meal... And YES, that's how I clean my pans, too!

    1. Thanks so much Heather, and thanks for the event!

  3. Great minds are thinking alike, because as I was making my garlic bread for today's party, I thought, "Wouldn't this be good as a steak sandwich?" And there you had already done the same idea! LOVE LOVE LOVE!

    1. I was thinking the same thing when I saw your gorgeous garlic bread!

  4. What a lovely looking steak dinner!! I am drooling here.

  5. my mouth is watering staring at those steaks.........which I've been doing the better part of the day! :) I love ribeye, it is my fave so next time we make some, I'm using your idea to make sandwiches!

  6. Oh my...double the garlic, double the fun! LOL This looks like the most amazing meal!

  7. The more garlic, the merrier! Sounds like a wonderful dinner to me!

  8. Thank you so much for this recipe, Karen. My husband finishes off almost every meal by making a mini sandwich of whatever meat we're eating along with a slab of bread. I know he'll go crazy for this...and so will I.
    Renee - Kudos Kitchen

  9. OMG a lllll that garlic! I cannot even handle it! Plus the flat bread- double yum and double the garlic!

  10. Rosemary and garlic are a great pairing. Glad I finally made it over to all the garlicky posts!


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