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1
Mix the ingredients for the spice mix together.
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2
Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature.
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3
Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak.
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4
Set aside.
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5
Remove stems from tomatoes and cut the larger ones in half.
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6
In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
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7
Preheat oven to 450 degrees F.
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8
In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil.
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9
When smoking hot sear the steak on all sides and place in the preheated oven.
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10
Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer.
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11
Remove it from the oven and place steak on a cooling rack.
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12
Allow the steak to rest on the rack for 10 minutes.
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13
Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone.
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14
Spoon the tomato relish over the top of the steak where the bone meets the slices.
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15
Cook's Note: All of the above can be done as much as 6 hours prior to dining.
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16
(Reserve the steak and tomato relish in refrigerator until ready to cook.)
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17
This dish is great with medium to heavy red wine or with a medium to intense beer.
