Steak with Roasted Tomatoes and Goat Cheese

There really isn't a simpler recipe that's the perfect way to use the last of those summer tomatoes. I love that while quick and easy it's pretty enough to serve to any guest, especially if you select a top quality steak. 

• 2 steaks
• 1 T butter
• Salt and pepper
• 1 pint cherry tomatoes
• 1 T olive oil
• Salt and pepper
• 2 oz goat cheese, crumbled
• A bunch of fresh basil, torn

Preheat oven to 425*. Toss tomatoes with olive oil, salt and pepper on a baking sheet. Roast for 25-30 minutes, until tomatoes are bursting (don't touch them, or they'll explode and lose all of their delicious juices).

When tomatoes are done, heat butter in a cast iron skillet and season both sides of the steaks with salt and pepper. Pan fry until cooked to your liking, about 3 minutes per side for medium rare.

To serve, slice the steak against the grain. Top with the cherry tomatoes, then sprinkle with generous chunks of goat cheese and the freshly torn basil.