Season steak with salt and pepper.

Heat a stainless steel pan until hot and add oil to coat. Add steak and sear on both sides, about ~5 minutes each side(for medium rare) Add in butter and garlic, and baste the steak until it reaches your desired doneness.

Remove steak from pan and rest for at least 10 minutes before slicing.

Leaving about 2 Tbsp of butter/fat and the garlic in the same pan, cook tomatoes until they begin to burst. About 3-5 minutes. Scrape bottom of pan to release the fond.

Add in soy sauce and vinegar and cook until sauce has slightly reduced and all tomatoes have bursted. About 5 minutes.

Slice steak, pour soy bursted tomatoes over the top. Top with garlic chips and flake salt. Serve with rice. Enjoy!

NOTES:

I recommend a steak cut on the fattier side such as a skirt, porterhouse, t-bone, or strip. The fattiness goes well with the tomatoes and vinegar.

Make sure to use stainless steel for this recipe. If you use a cast iron, you might strip the coating with the acid.

To make garlic chips, I used about 6 garlic cloves. Sliced thin (about ⅛ in) on a mandoline. Add to pot and cover with just enough oil. Cook on medium low to low heat until very light brown (they will not seem crispy but crisp up when cooled) and strain. About 5-10 minutes. Drain on a paper towel and immediately season with salt. You can make this ahead of time, just store in a dry airtight container