Porterhouse Steak with Pan Seared Cherry Tomatoes
A perfect summer meal for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes’ sweet acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.
- 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
Preheat oven to 375°F with rack in middle.
Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.
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.
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.