Allow steak to come to room temp. Preheat grill to medium high. Preheat oven to 300 degrees. Generously rub steak with oil, kosher salt and pepper on all sides. Grill steaks approx. 2 min per side, until marked. Transfer to oven-proof pan and pour melted butter over steak. Finish cooking steak in oven, or covered grill set to low heat, basting with pan juices 2-3 times, approx. 20 min or until internal temp reaches 120 degrees for medium rare. Let rest 10 min before slicing (temp will continue to rise 5-10 degrees as steak rests). Because of the thickness of this steak and the presence of the bone, a probe thermometer is highly recommended. Slice steak off bone in thin slices, against the grain. Top with flake sea salt and basil, and serve warm.
Chef’s note: Restaurants often use this method of marking on a hot grill and finishing in an oven for thick cuts of steak, fish, poultry and pork to achieve a juicy interior and to avoid a dark, overdone exterior.
Blistered Tomato and Watercress Salad
Whisk dressing ingredients together and reserve. Place cress on serving platter. Grill corn in husk until soft (approx. 8 min), turning to cook evenly. Remove from grill. Tear away husk and stand cob on end on cutting board. Cut kernels from cob by running a sharp knife down length. Sprinkle corn over cress. Toss tomatoes and salad onions in olive oil, and season lightly with salt and pepper. Grill over medium-high heat, until slightly wilted and marked on all sides. Remove from grill, then arrange over salad. Garnish with radishes and parsley, as desired. Drizzle dressing over salad; arrange steak on top. Serve immediately.
* To make this recipe keto, omit corn.