Porterhouse Steak with Pan Seared Cherry Tomatoes

Name: Porterhouse Steak with Pan Seared Cherry Tomatoes
Total time: 47 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 2 piece porterhouse steaks; 4 teaspoon kosher salt; 6 cloves garlic; 4 pints cherry tomatoes; 6 sprigs thyme; 1½ cups basil leaves

Perfectly seared porterhouse steaks served with garlic-infused cherry tomatoes, fresh herbs, and a light pan sauce. This restaurant-quality dish combines premium beef with bright, seasonal tomatoes and aromatic herbs.

4 servings

47 min

Published October 4, 2025

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Ingredients

•3 tablespoons olive oil, divided
•2 piece porterhouse steaks
•4 teaspoon kosher salt
•6 cloves garlic
•4 pints cherry tomatoes
•6 sprigs thyme
•1½ cups basil leaves

Cooking Instructions

1.
Preheat oven to 375°F with rack in middle.
5 min
2.
Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
3 min
3.
Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.
2 min
4.
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.
31 min
5.
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.
6 min

Cooking Instructions

Preheat oven to 375°F with rack in middle.

5 min

Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.

3 min

Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.

2 min

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.

31 min

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.

6 min