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Porterhouse Steak with Pan-Seared Cherry Tomatoes

05 Sep

Serves 4

Active time: 35 min         Start to finish: 45 min

July 2008 Gourmet Magazine

This recipe turned out a fabulous late summer dinner for very little work. The balance of the baritone flavor and fat of the steak with the tomatoes’ coloratura acidity is remarkable.

Note – 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 lb each)

4 teaspoons 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 Tbsp 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 tsp 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 120ºF 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 Tbsp 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, and then scatter basil over tomatoes and spoon over steaks.

I would love to write that the absence of pictures was due to the overwhelming nature of this dish…but the real reason is sadly underwhelming; my camera batteries were DEAD! Next time….

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Posted by on September 5, 2008 in Dinner Recipes, From the Kitchen

 

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