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To prepare the steak: Remove the steak from the refrigerator. Pat dry

with a paper towel and season each side with 1 teaspoon kosher salt. Let

sit at room temperature for 30 minutes. Pat the steak dry again with a

paper towel and sprinkle lightly on both sides with kosher salt.

To sear the steak: Preheat a 12-inch heavy-bottomed cast-iron skillet over

high heat for 3 minutes. Add the rice oil, swirl the pan to distribute evenly,

and then let heat for about 1 minute, until the oil begins to smoke. Place the

beef in the pan and press down gently with a spatula for 1 minute. Cook for

4 to 6 minutes, depending on the thickness. Flip the steak and cook for 4 to

6 minutes longer for medium rare (127°F on an instant-read thermometer).

Transfer the steak to a cutting board and season with salt and pepper if

desired. Let rest for at least 5 minutes while you cook the spigarello.

To cook the spigarello: Pour off the steak oil from the pan, give the

pan a wipe, then reduce the heat to medium and add 3 tablespoons olive

oil. Let the oil heat for 1 minute. Add the spigarello and 1 teaspoon salt

and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for

1 minute longer. Move the spigarello to one side of the pan and slide that

side of the pan off the heat. Add the remaining 1 tablespoon olive oil and

the cherry tomatoes to the other side of the pan still over the heat and

cook, shaking the pan slightly to turn them, for about 2 minutes, until the

skins pop and the tomatoes are warm.

To serve: Cut the steak against the grain into 4 uniform pieces. Divide

the spigarello and tomatoes evenly among individual serving plates and

top with the steak. Pour any remaining steak juices over each serving, then

sprinkle with the sel gris and serve.