• Liberally salt and pepper the steaks all over

PREPARE THE BLISTERED TOMATOES

• Turn broiler on high.
• Meanwhile, heat the oil in a large oven-safe skillet, preferably cast iron, over medium-high heat.
  
• Add the tomatoes, thyme and a healthy pinch each of salt and pepper to the skillet.
• Cook, stirring occasionally with a wooden spoon, until tomatoes have become soft and starting to release some of their liquid, approximately 12 minutes.
• Carefully place the tomatoes in the skillet under the broiler until lightly charred on top, 2 to 4 minutes. Watch closely, as broilers vary. 
• Sprinkle the blistered tomatoes with the chopped basil.

PREPARE THE BORDELAISE SAUCE

• Meanwhile, heat the butter in a medium saucepan over medium-low heat.
• Add the shallots and cook until translucent, about 4 to 5 minutes.
• Add the wine, thyme and bay leaves and raise the heat to medium-high. Let simmer until reduced by half, about 10 minutes.
• Remove and discard the herbs and strain the sauce.
• Return sauce to the pan and stir in the demi-glace and 1/4 tsp each of salt and pepper. Cook for 3 to 4 minutes, stirring often. 
• Add the beef stock one tbsp at a time until the consistency is smooth and slightly syrupy. Turn off heat, cover, and set aside.

COOK THE STEAKS AND PLATE THE DISH

• Either heat grill to medium-high heat, or heat a large cast iron skillet over medium-high heat.
• Grill, or sear, the steaks for about 3 to 4 minutes, per side, for medium-rare, 140°F-150°F.
• Let steaks rest for 10 minutes. Meanwhile, gently warm the bordelaise sauce over medium-low heat. 
  
• Slice steaks against the grain and place on warmed plates.
• Spoon blistered tomatoes over the sliced steaks and drizzle sauce over the top.
• Serve at once, passing sauce at the table.