Porterhouse Steak with Pan Seared Cherry Tomatoes

Porterhouse Steak with Pan Seared Cherry Tomatoes Healthy Recipe

4 Servings 30 min Cook

Macros/Serving: 951 Calories
Tags:paleo | meat


6 Cup leaves, whole Basil
12 Tsp Thyme
3 1/2 Lb Porterhouse Steak
6 Clove Garlic
4 Tsp Salt
4 Cup cherry tomatoes Cherry Tomatoes
3 Tbsp Olive Oil


Divide steak into (2) 1.

5-inch thick steaks, about 1.

75 pounds each.

Thinly slice garlic lengthwise.

Preheat oven to 375F with rack in middle.

Heat 1 tablespoon 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 teaspoon 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 120F 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 tablespoons oil and heat over medium-high heat until it shimmers, then saut 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.