Pan-seared porterhouse steak with cherry tomatoes and basil-thyme sauce
Savor the rich flavors of our Pan-Seared Porterhouse Steak, perfectly paired with juicy cherry tomatoes and a fragrant basil-thyme sauce. This delectable recipe features tender short loin beef seared to perfection, enhanced with fresh garlic, basil, and thyme, then finished with a touch of olive oil and a hint of salt. Elevate your dining experience with this gourmet dish that's as impressive as it is delicious.
- 04 Jun 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Prepare to indulge in a succulent and flavorful pan-seared porterhouse steak with cherry tomatoes and an aromatic basil-thyme sauce. This recipe combines the robust taste of perfectly cooked beef with the freshness of herbs and the sweetness of cherry tomatoes, creating a dish that is both simple and exquisite. Ideal for a special dinner or any occasion where you wish to impress, this dish brings the classic, hearty steak dinner to a whole new level of gourmet.
Ingredients:
Instructions:
- Rinse and pat dry the basil leaves. Roughly chop the basil if desired.
- Rinse the fresh thyme and strip the leaves from the stems. Discard stems.
- Peel and mince the garlic cloves.
- Pat the porterhouse steak dry with paper towels. This helps achieve a good sear.
- Rub 2 tsp of salt over the steak, ensuring it's evenly distributed.
- Rinse the cherry tomatoes, then halve them. Set aside.
- In a large skillet, heat the 3 tbsp of olive oil over medium-high heat until hot but not smoking.
- Add the porterhouse steak to the hot skillet. Sear on one side for about 4-5 minutes until a golden-brown crust forms.
- Flip the steak and sear the other side for another 4-5 minutes.
- Reduce heat to medium and cook to desired doneness, using a meat thermometer to check the internal temperature:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- Transfer the steak to a cutting board, tent loosely with foil, and let it rest for about 10 minutes. This allows the juices to redistribute, resulting in a juicier steak.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the cherry tomatoes and sauté for about 3-4 minutes until they begin to soften and blister.
- Stir in the chopped basil and fresh thyme leaves. Season with the remaining 2 tsp of salt. Cook for another minute until the herbs are wilted and fragrant.
- Slice the porterhouse steak against the grain.
- Plate the steak slices and generously spoon the cherry tomato and basil-thyme sauce over the top.
- Garnish with extra basil leaves if desired, and serve immediately.
Tips:
- Make sure to let the steaks come to room temperature before cooking to ensure even cooking.
- Pat the steaks dry with paper towels to create a nice sear.
- Use a cast-iron skillet for the best sear and even heat distribution.
- Do not overcrowd the pan; cook in batches if needed.
- For medium-rare steak, aim for an internal temperature of 135°F (57°C).
- Let the steak rest after cooking to retain its juices.
- Fresh herbs can be substituted with dried counterparts, but use them judiciously as they are more potent.
- The basil-thyme sauce can be prepared ahead of time and stored in the refrigerator.
Enjoy the delightful contrast of flavors and textures in this pan-seared porterhouse steak with cherry tomatoes and basil-thyme sauce. The rich, savory steak pairs perfectly with the fresh, bright accompaniment of cherry tomatoes and the aromatic herbs. This dish not only elevates a traditional steak dinner but also offers a gourmet experience that is sure to impress your guests or delight your family. Happy cooking and bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 760kcal | 30% |
| Protein | |
| Protein 100g | 65% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 2.14g | 6% |
| Sugar 3.99g | 4% |
| Fat | |
| Fat 45g | 54% |
| Saturated 16g | 51% |
| Cholesterol 280mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 240mg | 43% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.92mg | 71% |
| Vitamin B3 22mg | 135% |
| Vitamin B6 2.54mg | 150% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 7ug | 306% |
| Vitamin C 22mg | 25% |
| Vitamin E 1.70mg | 11% |
| Vitamin K 55ug | 45% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 12mg | 107% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 810mg | 65% |
| Potassium, K 1390mg | 41% |
| Selenium, Se 100ug | 175% |
| Sodium, Na 2560mg | 171% |
| Zinc, Zn 16mg | 148% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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