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Trumped® Porterhouse Steak with Pan Seared Cherry Tomatoes

Delivering a lot of summer glamor for very little work, this tasty dish balances the flavor and fat of the steak with the tomatoes' bright colors of acidity. Don’t overcook the tomatoes—they only need to be in the hot pan to release some of their juices, which creates a natural sauce for the steak.


3 tablespoons olive oil, divided
2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each)
4 teaspoons CRK Trumped® Steak rub
6 large garlic cloves, thinly sliced lengthwise
4 (1/2-pint) containers mixed cherry tomatoes
6 large thyme sprigs
1 1/2 cups coarsely torn basil leaves

Preheat oven to 375°F 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 rub. 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. 

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. 

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