Set the steak aside for 10-15 mins to come up to room temperature. Heat the oven to 200°C. Tip the tomatoes into the roasting tin, season with salt and pepper. Drizzle with olive oil and slide into the oven for around 15-20 mins.

Meanwhile, cook the steak. Rub the steak in a little olive oil and season with salt and pepper. Place a large nonstick frying pan over a high heat, add the steak and cook for 4-5 mins, flip over and add the butter to the pan. Spoon the butter over the steak while you fry for 3-4 mins further – this will be medium rare, if you’d like it to be more well done, cook for a little longer on each side. Set aside on a plate to rest.

Return the pan to a medium heat. Add a splash of olive oil along with the Thai red curry paste. Peel and finely slice the garlic and add to the pan. Sizzle for 3-4 mins, then add the juice from the tray of tomatoes, cook for a min then add the rest of the tomatoes. Bubble for 2-3 mins and set aside.

Cut the steak away from the T-bone and slice horizontally. Lay the steak slices on a large plate, spoon the tomatoes over the top, drizzle with a little olive oil and scatter with basil leaves. Finish with a crack of black pepper and the lime, cut into wedges on the side.