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….