Butter-Basted Steak With Creamed Shishitos and Tomatoes Recipe

Serious Eats
Serves: 2 Save

Ingredients (12)

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

Directions

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Blood and Sand Cocktail

The Bar

Ingredients (6)

  • 1 oz. Johnnie Walker Black Label
  • 1 oz. Cherry Liqueur
  • 1 oz. Sweet Vermouth
  • 1 oz. Orange Juice (freshly squeezed)
  • 0.3 oz. Lemon Juice
  • Orange peel to garnish
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