Ingredients
4 (6-ounce) ribeye steaks
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 pint cherry tomatoes
2 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 pint cherry tomatoes
2 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon garlic powder
Directions
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