Tuscan Ribeye Steak

If you're game to a different approach to a steak, here is a Tuscan Ribeye for two people:

You need:

2 Rib eye steaks, about 1 1/2 inch thick, 8-10 oz each

3 garlic cloves

5-6 Roma tomatoes

1 Tblspn Balsamic vinegar

Xtra virgin olive oil

1 stick unsalted butter

Kosher, or sea salt

Cracked black pepper

Red wine of your choice (it'll be what you're drinking tonight)

3 Rosemary sprigs

4 fresh basil leaves

1 Tblspn light brown sugar

Drop about a nickle-sized portion of olive oil on each side of each steak.  Press one garlic clove and divide it as a rub on one side of each steak.  Rub it into the steaks until it’s a little paste and cover with plastic wrap and set aside in the frig.  Slice your largest roma into quarters lengthwise and chop into 1/4" pieces.  Slice the rest of them in quarters lengthwise but core them out to reduce the seeds and core contents -- looking for the meat and the peel in them not the juice and seeds.  Place that in a bowl to put in the frig for a moment.  Chop the remaining 2 garlic cloves, strip one rosemary sprig and chop your basil and add to the tomato along with salt and pepper to taste.  Add balsamic vinegar and wine in equal parts along with brown sugar and stir.  Put the whole tomato thing into the frig.

While everybody rests, you drink some wine and start the grill -- hot grill -- max it out.  Come back inside and get a large saute pan going to cook your tomato relish that's in the frig.  Drop the tomato thing into the pan and saute to nearly done -- not quite because you'll finish it once the steaks are grilled.  Trying to reduce the wine and balsamic to one third its original volume.  Drop a tablespoon or two of the butter in as it cooks, if that makes you feel good (does me).  Set aside and take the steaks to their rightful place in life.  Drop them on the grill and watch as they flash and get all scarred with grill marks on their little bodies.  Turn each twice making sure you are not cooking as much as searing.  Once satisfied with this offering, bring them inside and drop each, one at a time, into your relish saute in the reheated saute pan -- adding a tablespoon of butter as you do (if it makes you feel good -- does me) and a little olive oil to grease the pan.

Finish off each steak and plate-up with the relish on top.  Drop a rosemary sprig in there at the end as garnish (very chic and professional).  I'll serve these with thin quarters of roasted rosemary red potatoes, a Caesar salad and some kind of Italian bread slices.  I mean go for it, do your thing, this is just my latest deal and what you're likely to get out of my kitchen on a Saturday night.