Butter-Basted Steak With Creamed Shishitos and Tomatoes Recipe

Ingredients (12)

• 1 large ribeye steak, at least 1 1/2 inches thick (see note)
• Kosher salt and freshly ground black pepper
• 1 pound (450 g) mixed ripe tomatoes
• Coarse sea salt such as Maldon or fleur de sel (optional)
• 3 tablespoons (45 ml) vegetable or canola oil
• 4 tablespoons (55 g) unsalted butter
• 1 large shallot (30 g), peeled, root end trimmed but left intact, and quartered lengthwise through root end
• 2 medium garlic cloves (10 g), peeled
• 6 sprigs fresh thyme or rosemary (optional)
• 1 tablespoon (15 ml) sherry or red wine vinegar
• 1 teaspoon (5 ml) fish sauce (optional)
• 1 recipe creamed shishito peppers