Pan Seared Wagyu Beef Striploin with Blistered Cherry Tomatoes and Chimichurri

• Thoroughly pat your striploin dry then generously season with salt and pepper.
• Heat a heavy bottom skillet over medium-high heat, add oil and swirling to coat.
• Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes.
• Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 tablespoons butter, sprigs of thyme and garlic cloves.
• Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness. The temperature will continue to rise another 5-10 degrees while steaks rest.
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing.

• Combine all ingredients except olive oil in a small bowl, then pour enough olive oil to just cover the ingredients. Stir well and adjust salt and pepper to taste.

• Place a large skillet (cast iron if you have it) over medium-high heat. Let it get hot.
• Add olive oil, then immediately add the tomatoes in a single layer. Don’t crowd them.
• Let the tomatoes cook undisturbed for 2–3 minutes until the skins start to blister and blacken in spots.
• Give the pan a shake or gently stir. Add garlic and cook 30–60 seconds, just until fragrant. Remove from heat. Season with salt and pepper.

On a warm plate, place the Pan Seared Filet Mignon on top. Garnish with a spoonful of Blistered Cherry Tomatoes and Chimichurri on the side. Serve immediately with a glass of Oakville Cabernet Sauvignon.