Porterhouse Steak with Pan Seared Cherry Tomatoes

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This classic porterhouse steak with pan-seared cherry tomatoes is an elegant yet simple dish that focuses on high-quality ingredients and bold, fresh flavours. By searing the beef to create a rich crust before finishing it in a hot oven, you achieve a perfectly tender texture that pairs beautifully with the acidity of the tomatoes. The addition of toasted garlic and fragrant basil brings a Mediterranean touch to this substantial main course.

As a diabetes-friendly recipe, this dish provides a satisfying, high-protein meal without the need for heavy sauces or refined carbohydrates. The colourful medley of cherry tomatoes offers a boost of antioxidants and vitamins, making it a nutritious choice for a weekend dinner. Serve with a crisp green salad or steamed seasonal vegetables for a complete, heart-healthy meal.

Ingredients for Porterhouse Steak with Pan Seared Cherry Tomatoes

45ml olio d'oliva, diviso
2 (1 1/2-inch-thick) porterhouse steaks (about 800g each)
4 cucchiaini di sale kosher
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

How to make Porterhouse Steak with Pan Seared Cherry Tomatoes

Preheat oven to 191°C 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 teaspoons 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 centre of steaks registers 49°C 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.