Ribeye bruschetta

The cook, step by step.

1. 1

   Step 1

   Done

   First, cut the tomatoes into small cubes and mix with chopped basil, olive oil, salt and pepper. Put aside so the flavors can move in nicely.

2. 2

   Step 2

   Done

   Light the barbecue and go for direct heating at 220 degrees Celsius.

   BBQ temperature: 220°C
3. 3

   Step 3

   Done

   Cut the ciabatta into slices approximately 2 cm thick. Brush with olive oil and grill briefly above direct heat on both sides until they are crisp. Rub the hot rolls directly with a sliced clove of garlic.

4. 4

   Step 4

   Done

   Herb the ribeye generously with salt. Grill the steak briefly on both sides above direct heat to an internal temperature of 52-54 degrees for a nice medium end result. When this internal temperature is reached we get the ribeye of the barbecue and let these 5 minutes rest.

   Internal temperature: 54°C5m
5. 5

   Step 5

   Done

   Cover each piece of grilled bread with some mozzarella, the tomato mixture, thinly sliced ribeye and finish with some balsamic glaze and freshly ground salt and pepper.

6. 6

   Step 6

   Done

   Serve the bruschettas with ribeye then immediately! Bon appetit!