COOK-FROM-FROZEN STEAK WITH BURST CHERRY TOMATO SAUCE

Cook-From-Frozen Steak with Burst Cherry Tomato Sauce image

Provided by Anna Stockwell

Yield 2 servings

Number Of Ingredients 10

1 (1 1/2-2"-thick) boneless rib eye or strip steak (about 1 1/2 lb.)
Vegetable oil (for frying; about 1/3 cup)
1 1/2 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
1 pint cherry tomatoes
4 garlic cloves, peeled, crushed
2 Tbsp. extra-virgin olive oil
2 rosemary sprigs
2 Tbsp. balsamic vinegar
2 Tbsp. cold unsalted butter, cut into pieces

Steps:

Place steak on a flat plate or small rimmed baking sheet and freeze uncovered overnight. Once frozen, wrap tightly in plastic, transfer to a resealable plastic bag, and keep frozen for up to 3 months. (Freezing it uncovered before wrapping ensurs that no condensation forms on the steak, which could cause dangerous splattering during cooking.)
Preheat oven to 275°F. Pour vegetable oil into a large skillet to a depth of 1/8". Heat over medium-high until shimmering. Carefully place frozen steak in skillet and cook until deeply browned on underside. Turn and continue to cook until second side is deeply browned, 5-6 minutes more. Transfer to a wire rack set in a rimmed baking sheet. Season both sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer pan to oven and bake steak until an instant-read thermometer inserted into the center registers 120°F for medium-rare, 40-45 minutes. Let rest 10 minutes before slicing.
While steak rests, wipe out skillet and cook tomatoes, garlic, and olive oil (adding tomatoes while pan is cold prevents splattering) over medium-high heat. Once sizzling, add rosemary and vinegar and season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Continue to cook, stirring occasionally and pressing tomatoes with the back of a spoon, until tomatoes have burst and a thick sauce has formed, 4-5 minutes. Remove from heat and stir in butter. Serve steak with sauce spooned over.