Prepare the bruschetta tomatoes and the whipped ricotta. Place both in the fridge until ready to assemble.
Pat the steaks dry then coat in olive oil and season generously on all sides with SPG.
Drizzle the bread with olive oil.
Sear over high heat for about ~2-3 min per side or until they reach your desired internal temp. I pulled these off at ~130°F internal. Let the steaks rest for ~8-10 minutes.
Dip the bread in the steak drippings then toast until golden brown.
Rub some garlic on the bread, thinly slice the steak, assemble the crostinis & ENJOY!
