Very Important Tip : Make sure your steak has come to room temperature before cooking for at least an hour on the counter uncovered.
Preheat oven to 275°F. Season the steak with salt, smashed peeled garlic, and a few sprigs of thyme per side. Placing a cooling rack on a cookie sheet, lay the steak on top. Bake in the oven in the middle rack for 45 minutes.
Remove the steak from the oven and allow it to rest for 15 minutes.
While the steak is resting, heat a cast iron skillet or grill to high heat. Sear the steak for 3-7 minutes on each side, depending on how well done you like your steak. I like to do it for 3 minutes on each side to render the fat and get a nice sear. Add in the compound butter slices (recipe can be found here) and let it sit for a minute covered to let the butter melt.
Transfer the steak from the pan to a cutting board. While preparing to serve, slice the meat on a diagonal into your desired thickness, or leave it uncut. Drizzle with my fresh chimichurri sauce and add the roasted tomatoes.
ROASTED TOMATOES METHOD
Preheat oven to 450°F.
Add tomatoes to a baking dish or cast iron skillet. Drizzle with olive oil and season with sea salt.
Bake for 25-35 minutes or until all tomatoes have burst out of their skins.
Let cool for about 5 minutes before eating.
TIP FOR STEAK :
When you bring the steak home from the grocery store, remove it from the package and place it in on the counter, uncovered, on a plate lined with a few paper towels until you are ready to prepare it. This will help remove any excess moisture and will also help intensify the flavor of your steak.
When it's time to prep the steak for some lovin' in the oven, crush some garlic and get a few sprigs of fresh thyme ready. Season the steak well on both sides with high quality sea salt. Add in the crushed and peeled garlic and a few sprigs of thyme, flip and repeat. Lay the steak out on a cooling rack with the cookie sheet underneath. Let it sit on the counter while the oven heats up. Add to the oven and bake!