Prepare the Steak: Remove the sirloin steak from the refrigerator and let it sit at room temperature for about 30 minutes. Pat the steak dry with paper towels and season generously on both sides with salt and pepper.

Blister the Tomatoes: In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once the oil is hot, add the cherry tomatoes and cook for about 5-7 minutes, stirring occasionally, until the tomatoes are blistered and slightly charred. Remove them from the skillet and set aside.

Sear the Steak: In the same skillet, add the remaining 4 tablespoons of unsalted butter. Once the butter is melted and bubbling, add the seasoned sirloin steak. Sear for about 4-5 minutes on one side without moving it, allowing a nice crust to form.

Add Garlic: Flip the steak and add the minced garlic to the skillet. Continue to cook for another 4-5 minutes for medium-rare, or until the desired doneness is reached. Baste the steak with the melted butter and garlic by tilting the skillet and using a spoon to drizzle the butter over the top of the steak.

Rest the Steak: Once cooked to your liking, remove the steak from the skillet and transfer it to a cutting board. Let it rest for at least 5 minutes before slicing.

Serve: Slice the steak against the grain and arrange it on a serving platter. Top with the blistered cherry tomatoes and garnish with fresh herbs. Drizzle any remaining garlic-butter sauce from the skillet over the steak and tomatoes before serving.