Salting the steaks a few hours ahead improves flavor and texture. If you have extra roasted tomato-garlic butter, use it for topping grilled fish or baked potatoes. Pair with California Cabernet Sauvignon or California Zinfandel.
- 4 boneless steaks, 10 to 12 ounces (300 g to 350 g) each
- Sea salt
- 16 cherry tomatoes, about 6 ounces (175 g), halved
- 6 large cloves garlic, whole and unpeeled
- Extra virgin olive oil
- 3 ounces (90 g) unsalted butter, at room temperature
- ¼ to ½ teaspoon Spanish pimentón (smoked paprika) or sweet paprika
- Freshly ground black pepper
- Fresh basil sprigs, for garnish
Season the steaks all over with salt, using ½ teaspoon salt per steak. Place the steaks on a rack set over a plate or tray and refrigerate, uncovered, for 6 to 12 hours. Bring to room temperature before grilling.
Preheat the oven to 300°F (150°C). Line a small baking sheet with parchment paper. Put the cherry tomatoes and garlic on the baking sheet, drizzle lightly with oil and sprinkle with salt. Stir gently to coat. Arrange the tomatoes cut side up and roast for 1 hour but remove the garlic as soon as it is soft, after 30 to 45 minutes. Peel the garlic and let the tomatoes cool completely.
In a mortar, pound half of the cherry tomatoes and the garlic until well crushed. (You can also use a small spice grinder.) Add the butter and pound or puree until smooth. Transfer to a bowl and stir in the pimentón and salt to taste.
Prepare a hot charcoal fire or preheat a gas grill to high. Preheat the grate. Brush the steaks on both sides with olive oil and season with pepper. Grill to desired doneness, about 3 minutes per side for medium rare. Transfer the steaks to individual dinner plates. Top each with some of the seasoned butter, some of the reserved roasted tomatoes and a basil sprig.