Beef Ribeye with Blistered Tomato Basil Butter

If somebody raises beef at home, the reward should feel bigger than another anonymous steak night. This ribeye keeps the sear clean, then finishes with blistered tomatoes, butter, and basil so the plate feels sharp, rich, and unmistakably seasonal.

2 beef ribeyes
2 cups cherry or chopped tomatoes
1 handful basil leaves
2 garlic cloves
4 tablespoons butter
Neutral oil
Kosher salt
Black pepper

Salt the ribeyes at least 30 minutes ahead, then pat them dry again just before cooking.
Heat a cast-iron skillet until it is smoking lightly, add a thin film of oil, and sear the ribeyes 2 to 3 minutes per side until well browned.
Move the steaks to a warm plate to rest for 8 minutes.
Lower the heat, add the tomatoes, and cook until they blister and collapse; add garlic for 30 seconds, then stir in butter until the sauce turns glossy.
Take the skillet off the heat, tear in the basil, spoon the tomato butter over the rested steaks, and serve immediately.

Keep any leftover tomato butter separate from the steak and rewarm it gently the next day.