Name: Porterhouse Steak with Pan Seared Cherry Tomatoes
Cook time: 35 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 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

Porterhouse Steak with Pan Seared Cherry TomatoesRomulo Yanes

Delivering a lot of summer glamor for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes' coloratura 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.

Recipe notes

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