Cook-From-Frozen Steak with Burst Cherry Tomato Sauce

Name: Cook-From-Frozen Steak with Burst Cherry Tomato Sauce
Yield: 4 servings
Ingredients: 1 1 (1 1/2–2"-thick) boneless rib eye or strip steak (about 1 1/2 lb.); 1 Vegetable oil (for frying; about 1/3 cup); 1 1 1/2 tsp. kosher salt, divided; 1 3/4 tsp. freshly ground black pepper, divided; 1 1 pint cherry tomatoes; 1 4 garlic cloves, peeled, crushed; 1 2 Tbsp. extra-virgin olive oil; 1 2 rosemary sprigs; 1 2 Tbsp. balsamic vinegar; 1 2 Tbsp. cold unsalted butter; 1 cut into pieces

From the kitchen of Carly

Thick-cut steak cooked straight from the freezer develops an incredible crust while staying juicy inside. Burst cherry tomatoes with garlic and rosemary create a bright, tangy sauce that cuts through the richness. Restaurant-quality results at home.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (1 1/2–2"-thick) boneless rib eye or strip steak (about 1 1/2 lb.)
1Vegetable oil (for frying; about 1/3 cup)
11 1/2 tsp. kosher salt, divided
13/4 tsp. freshly ground black pepper, divided
11 pint cherry tomatoes
14 garlic cloves, peeled, crushed
12 Tbsp. extra-virgin olive oil
12 rosemary sprigs
12 Tbsp. balsamic vinegar
12 Tbsp. cold unsalted butter
1cut into pieces

Instructions

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.