Porterhouse Steak with Pan Seared Cherry Tomatoes
Porterhouse Steak with Pan Seared Cherry Tomatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.