Porterhouse Steak with Pan Seared Cherry Tomatoes

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

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