2 rib-eye steaks
2 tbsp. extra virgin olive oil
4 cloves garlic
1 tbsp. butter
lots of freshly cracked pepper salt to taste
First, place the steak on a plate and drizzle a the olive oil on both sides of each piece.
Grate the garlic and smear it over the tops of both sides of the steak.
Season with lots of freshly cracked pepper and salt and place in a zip lock bag and place it in the fridge.
Marinate for four hours.
Once you’re ready to cook the steak, add the butter to a cast-iron skillet and turn the heat up to high.
Scrape off the garlic from the steak (if you add it now it will burn) and season again with salt and pepper.
Place the steaks in the skillet and allow it to cook on high heat for about 4 minutes (or until a nice crunchy layer forms) before flipping.
Let the bottom layer cook until it’s nicely browned on that side too.
Then cover with foil and lower the heat to medium.
Continue to let the steak cook until it reaches your desired doneness- feeling the center using this method as a guide.
Let the steak rest for about 5 minutes before cutting into it.
For the tomatoes and sweet potatoes
Season the tomatoes with a little olive oil herbs de Provence, salt and pepper and roast at 400 degrees for 20 minutes.
Prick the sweet potatoes all around with a fork and cover with foil.
Roast at 400 degrees for 45 minutes.
Slice the potatoes in half, add a little butter, salt and brown sugar over the top.