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Porterhouse Steak with Pan Seared Cherry Tomatoes

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Porterhouse Steak with Pan Seared Cherry Tomatoes

Porterhouse Steak with Pan Seared Cherry Tomatoes

amanda

Equipment

  • - Grill or Oven

  • - Cast Iron Skillet

  • - Spatula or Tongs

  • - Chef's Knife

  • - Cutting Board

  • - Digital Kitchen Scale

  • - Measuring Cups and Spoons

  • - Mandoline Slicer (optional)

  • - Paper Towels

  • - Oven Mitts

Ingredients

  • 3 tablespoons olive oil, divided

  • 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each)

  • 4 teaspoon kosher salt

  • 6 large garlic cloves, thinly sliced lengthwise

  • 4 (1/2-pint) containers mixed cherry tomatoes

  • 6 large thyme sprigs

  • 1 1/2 cups coarsely torn basil leaves

Instructions

1

Instruction 1

Preheat oven to 375°F with rack in middle.
2

Instruction 2

Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
3

Instruction 3

Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.
4

Instruction 4

Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
5

Instruction 5

While steaks stand, pour off oil from skillet. Add remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add tomatoes and thyme to hot oil (be careful; oil will spatter), then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter, then scatter basil over tomatoes and spoon over steaks.
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