Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce

1. Liberally salt and pepper the steaks all over

PREPARE THE BLISTERED TOMATOES

1. Turn broiler on high.
2. Meanwhile, heat the oil in a large oven-safe skillet, preferably cast iron, over medium-high heat.
3. Add the tomatoes, thyme and a healthy pinch each of salt and pepper to the skillet.
4. Cook, stirring occasionally with a wooden spoon, until tomatoes have become soft and starting to release some of their liquid, approximately 12 minutes.
5. Carefully place the tomatoes in the skillet under the broiler until lightly charred on top, 2 to 4 minutes. Watch closely, as broilers vary. 
6. Sprinkle the blistered tomatoes with the chopped basil.

PREPARE THE BORDELAISE SAUCE

1. Meanwhile, heat the butter in a medium saucepan over medium-low heat.
2. Add the shallots and cook until translucent, about 4 to 5 minutes.
3. Add the wine, thyme and bay leaves and raise the heat to medium-high. Let simmer until reduced by half, about 10 minutes.
4. Remove and discard the herbs and strain the sauce.
5. Return sauce to the pan and stir in the demi-glace and ¼ teaspoon each of salt and pepper. Cook for 3 to 4 minutes, stirring often. 
6. Add the beef stock one tablespoon at a time until the consistency is smooth and slightly syrupy. Turn off heat, cover, and set aside.

COOK THE STEAKS AND PLATE THE DISH

1. Either heat grill to medium-high heat, or heat a large cast iron skillet over medium-high heat.
2. Grill, or sear, the steaks for about 3 to 4 minutes, per side, for medium-rare, 140°F-150°F.
3. Let steaks rest for 10 minutes. Meanwhile, gently warm the bordelaise sauce over medium-low heat. 
4. Slice steaks against the grain and place on warmed plates.
5. Spoon blistered tomatoes over the sliced steaks and drizzle sauce over the top.
6. Serve at once, passing sauce at the table.