Steakhouse Bruschetta Recipe

Preheat oven to 400°F (200°C). Slice the loaf into 12–14 slices about 1/2-inch thick.

Brush both sides of each slice lightly with 3 tbs extra-virgin olive oil. Arrange on a baking sheet in a single layer.

Toast in the oven for 6–8 minutes, flip once, until golden and crisp but not hard. Remove and let cool slightly.

While warm, rub the top of each toast with a cut garlic clove (optional) and sprinkle lightly with 1 tsp salt and 1/2 tsp black pepper evenly across slices.

Combine 2 cups diced tomatoes, 1/2 cup chiffonaded basil, 2 minced garlic cloves, 2 tbsp finely diced red onion, 1 tsp balsamic vinegar and 2 tbs olive oil in a bowl.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and let sit for 10–15 minutes at room temperature so flavors meld.

Taste and adjust seasoning. If tomatoes are watery, drain a little liquid before assembling.

Bring steak to room temperature

Remove the 12 oz filet from the refrigerator 20–30 minutes before cooking so it cooks evenly.

Pat the steak dry with paper towels. Season all sides with 3/4 tsp salt and 1/2 tsp freshly ground black pepper, pressing the seasoning into the meat.

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs unsalted butter and let butter foam.

Add the steak and smashed garlic clove and 1 tsp thyme to the pan. Sear without moving for 2-3 minutes to develop a brown crust.

Flip and sear the other side 2-3 minutes for medium-rare (internal temperature ~125–130°F/52–54°C). Adjust time +/- for thickness and desired doneness.

Baste the steak with pan butter for 30–60 seconds, then transfer to a cutting board and rest 5–8 minutes.

Slice the rested filet very thinly across the grain into bite-sized pieces or thin strips suitable for topping bruschetta.

Spoon a heaping tablespoon of the tomato mixture onto each toasted bread slice, leaving a small border so it doesn't slide off.

Top each with 2–3 thin slices of rested filet mignon (about 1 oz steak per slice).

Garnish each bruschetta with a few shaves of Parmesan, a small pinch of microgreens or arugula, and a light drizzle (about 1/4 tsp) of balsamic reduction if using.

Serve immediately while toast is crisp and steak is warm. Recommended to serve on a platter so guests can take 1–2 pieces each.