Recipe: Porterhouse Steak with Pan-Seared Cherry Tomatoes

PORTERHOUSE STEAK WITH PAN-SEARED CHERRY TOMATOES

"Delivering a lot of glamour for very little work, this gorgeous dish balances the rich flavor of the steak with the tomatoes' acidity. Take care not to overcook the tomatoes - they should be in the pan just long enough to release some of their juices, which create a natural sauce for the steak."

3 tablespoons olive oil, divided use
2 (1 1/2-inch-thick) porterhouse steaks
Kosher salt and black pepper
6 large garlic cloves, thinly sliced
2 pints mixed cherry tomatoes
6 large thyme sprigs
1 1/2 cups coarsely torn fresh basil leaves

Preheat oven to 375 degrees F, with rack in middle.

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Pat steaks dry and sprinkle with 4 teaspoons salt and 1 1/2 teaspoons pepper. Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak.

Transfer steaks to a rimmed baking sheet (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center registers 120 degrees F for medium-rare, about 6 minutes. Let stand on a platter 15 minutes.

Pour off fat from skillet. Add remaining 2 tablespoons oil and heat over medium high heat until it shimmers, then saute garlic until golden. Transfer to a plate. Add tomatoes and thyme to hot oil and cook, covered, stirring occasionally, until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter and season with salt and pepper. Scatter basil on tomatoes and spoon over steaks.

Makes 4 servings
Source: Gourmet Weekday: All-Time Favorite Recipes by Gourmet Magazine