Sea Salt to taste & Parsley to garnish
Tomatoes on the Vine
Dried Oregano Rosemary Parsley Thyme
Red Chili Flakes
Without seasoning the beef, place it directly on the preheated grill greats, getting a good sear on all sides, rotating to evenly brown. Remove from heat and slice into evenly portioned steaks.
As a cast-iron pan to the heat and bring the butter up to 400F, then add the oregano, rosemary, parsley, thyme, and red chili flakes. Remove from heat
Working with a clean cast iron skillet, add some of the butter to the skillet to coat, add the tomatoes and garlic to the center of the surface before placing the steaks down around, simmering in the butter mixture until 1 to 2 minutes a side, until they temp 120F.
Serve with garlic, tomatoes, chopped parsley, and a dusting of coarse sea salt. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.