Rib-Eye Steaks With Basil Butter And Sliced Tomatoes | Tom Gore Vineyards

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1 small shallot
• 1 garlic clove, peeled
• 1/2 teaspoon kosher salt, plus more for sprinkling
• 1/4 teaspoon freshly ground black pepper
• 1 cup basil leaves, loosely packed
• 2 1/2 pounds (2-3 steaks, depending on size) rib-eye steak
• 2 tablespoons olive oil, plus more for drizzling
• 3 large tomatoes, preferably heirloom
• 4 slices thick rustic bread