Remove the rib-eye from the refrigerator 30–45 minutes before cooking so it reaches room temperature. Pat dry very well with paper towels (dry surface promotes better char).

Season

Rub the steak lightly with 1 tablespoon olive oil. Season both sides generously with salt and freshly ground black pepper (about 1 tsp total). Press the seasoning gently into the meat.

Preheat grill or cast-iron

Preheat a heavy cast-iron skillet or outdoor grill to very high heat (450–500°F / 230–260°C). If using a skillet, heat for at least 8–10 minutes so it's smoking hot.

Sear and char

Place the steak on the hot grill or skillet. Sear without moving for 3–4 minutes to form a deep crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). Adjust time by thickness and desired doneness (+2–3 minutes per side for medium).

Garlic butter baste

While the steak finishes on the second side, melt 3 tablespoons unsalted butter in a small pan and add the minced garlic and thyme. When the butter is foaming and the garlic fragrant (30–60 seconds), spoon the garlic butter repeatedly over the top of the steak (basting) for about 1–2 minutes to glaze and flavor the crust.

Rest and finish

Remove the steak from the heat to a cutting board and spoon any remaining garlic butter over the top. Sprinkle Chesil Beach (or flaky) sea salt over the steak. Tent loosely with foil and rest for 6–8 minutes so juices redistribute before slicing.

Heritage tomato salad

Prepare tomatoes and shallot: slice or wedge the heritage tomatoes and place them in a bowl. Add the thinly sliced shallot and torn basil leaves.

Dress salad: whisk together 2 tablespoons extra-virgin olive oil and 1 teaspoon red wine vinegar, season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Drizzle dressing over the tomatoes just before serving and toss gently to coat.

Plate: arrange the dressed heritage tomatoes beside the rested steak so juices complement the beef.

Fries (or salad) — choose one

For fries — blanch and fry

If serving fries: Rinse cut potatoes in cold water to remove starch, then dry thoroughly. Heat oil in a deep pot to 325°F (160°C). Blanch potatoes in batches for 3–4 minutes until softened but not colored. Remove and drain. Increase oil temperature to 375°F (190°C) and fry the potatoes a second time for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1/2 teaspoon fine salt.

For salad alternative

If choosing the salad side: toss 2 cups mixed salad greens with 2 tablespoons simple vinaigrette and divide alongside the steak and tomato salad.

Sauces and service

Warm your chosen sauce (about 1/4 cup) gently on the stove or in the microwave until just hot. Serve sauce on the side in a small ramekin.

Slice the rested rib-eye against the grain into thick slices. Arrange slices on the plate with the heritage tomato salad and fries or green salad. Spoon any reserved garlic butter from resting over the steak slices and finish with a light sprinkle of Chesil Beach sea salt.

Serve immediately with the sauce choice on the side.