- ¼ cup Zupan’s Markets organic olive oil, plus extra for brushing
- 2 garlic cloves, crushed
- 2 pounds ripe Oregon Star tomatoes
- 6 basil leaves, plus extra for garnishing
- ½ to 1 tsp crushed red pepper
- Kosher salt
- Black pepper
- 2 Harris Ranch Prime Ribeye Steaks
- Jacobsen Salt Co. Steak Seasoning
- 6 slices Ken’s Artisan Bakery bread (we used Country Blonde)
Remove tomato skins by making an X on the bottom of the tomatoes and placing them into a pot of boiling water for about one minute. Remove tomatoes with a slotted spoon, plunge them into a bowl of cold water to stop the cooking, lift them directly back out, and peel back the skin with a knife or your fingers. Set aside.
Heat 1/4 cup olive oil in a heavy large saucepan over medium-low heat. Add garlic and sauté until golden, about 30 seconds. Add tomatoes with any of their juices; coarsely crush tomatoes with potato masher or wooden spoon. Add 6 basil sprigs and dried crushed red pepper (½ tsp to one tsp depending on level of desired heat); bring to boil. Reduce heat to low and simmer until mixture is reduced to a thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes. Season sauce to taste with kosher salt and black pepper.
MAKE AHEAD Can be made one day ahead. Cover and refrigerate. Rewarm over medium heat before serving.
Set steaks out prior to grilling for about 30 minutes and allow to come to room temperature. Brush steaks and bread slices with olive oil. Sprinkle steaks with Jacobsen Salt Co. Steak Seasoning. If using a gas grill, turn all burners to high, cover, and heat the grill until very hot, about 15 minutes. Leave the primary burner on high and turn all other burners to medium. Clean and oil cooking grate. Place steaks on the hotter side of the grill. Cook covered, turning steaks as needed, until nicely charred on both sides. About 4-6 minutes. Slide steaks to the cooler side of the grill and continue to cook until they register 120 to 125 degrees (for medium-rare), about 4 to 8 minutes. Transfer steaks to a platter, tent steaks with foil, and let rest for 10 minutes. Place bread slices on the grill and grill until slightly toasted on each side.
Plating: Distribute the warm tomato sauce onto plates. Place steak on top of tomato sauce. Garnish each steak with basil. Cut bread in half on diagonal; place bread alongside steaks. Garnish with additional basil sprigs and serve.