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* Ingredient available at
either store
**Ingredient
available at
Aurora store
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Porterhouse Steak
with Pan-Seared Cherry Tomatoes
3TBS Olive oil
2 Porterhouse Steaks 1 1/2" thick
4tsb kosher salt
6 large garlic cloves - thinly sliced
2 pints mixed cherry tomatoes
6 large sprigs of thyme
1 1/2 cups coarsely torn basil leaves
Preheat oven to 325 degrees
with rack in middle.
All ingredients (except basil)
are available at the store.
Heat 1TBS oil in a 12 inch heavy skillet over medium high heat until it
shimmers.
Pat steaks dry and sprinkle with kosher salt
and 1 1/2tsb pepper.
Sear steaks one at a time,
turning only once until well browned (about 10 minutes) total per steak.
Transfer steak to a rimmed baking sheet
and place in oven.
For medium rare (120 degrees)
- about six minutes.
Remove from oven and let set on a platter
for 15 minutes.
Pour off fat from skillet - add remaining 2 TBS oil and heat over medium
high heat until it shimmers, then sauté garlic until golden. Transfer to
a plate. Add tomatoes and thyme to hot oil and cook covered until
tomatoes begin to wilt (stir occasionally) - about 2 minutes.
Stir in meat juices from platter and season with salt and pepper.
Scatter torn basil on tomatoes and spoon over steaks.
Now for those of you who don't
believe a pan-fried steak is worth eating - here is a steak recipe that
MUST be cooked inside and can rival anything that you grill. The
original recipe comes from Gourmet QUICK Kitchen magazine. We've
tried this using several different cuts of steak and while they are all
great - the best results were achieved using Porterhouse.
If you are going to use a different steak - make sure the steak is the
correct thickness
to ensure the steak remains tender.
If you've not tried it, Basil grows very
well in a pot on the kitchen counter
during the winter months.
I've also used grape tomatoes or small heirlooms - if the tomatoes don't
wilt - give them a quick crush with the back of a spoon to break the
skins.
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