Heirloom Tomato Smothered Steak
We use this dish to enjoy our Taft Farms heirloom tomatoes, which help flavor and tenderize steaks from our neighbor, Boardman Farm in Sheffield. Organic green beans from Markristo Farm in Hillsdale and High Lawn Farm butter top off the celebration.
Ingredients
- 2 pounds bone-in ribeye steak, thawed or fresh
- Salt, pepper, granulated garlic, paprika to taste
- 1–2 ripe heirloom tomatoes, sliced at least ¼-inch thick
- 1 pound green beans, stems removed
- 2 tablespoons unsalted butter
Instructions
- For each steak, place a length of plastic kitchen wrap on your counter and dust lightly with salt, granulated garlic, and paprika. Place the steaks onto the dusting of spices and add more seasonings to top sides of steaks. Cover the entire top surface of steaks with sliced tomatoes. Tightly wrap and seal the steaks into the plastic wrap making sure to keep the tomatoes on top.
- Place the wrapped steaks into the freezer, where the tomatoes will break down and saturate the seasonings as they release their natural acids, breaking down the fats and sinew in the meat. Remove the meat from the freezer at 30 minutes and unwrap it. Set aside the tomato slices for later in the preparation.
- Place an oven rack up near the broiler and preheat oven to 350°F on broil setting.
- Melt the butter in a cast-iron skillet over high heat. Place the seasoned steak directly into the pan and cook on high heat for 5 minutes.
- Flip steaks over and place the green beans directly on top of the steaks in the pan. Place the tomato slices from the freezer directly on top of the beans. Grind some coarse black pepper over the steaks and place pan into the oven on the rack set high under the broiler. Cook for 10 minutes, keeping in mind that cooking time will vary based on the thickness of the steaks as well as how rare you want them.
- Remove steaks from the oven and allow to rest before serving.
- Enjoy!