Porterhouse Steak with Pan Seared Cherry Tomatoes
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 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.
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Ingredients for Porterhouse Steak with Pan Seared Cherry Tomatoes
45ml olive oil, divided
2 (1 1/2-inch-thick) porterhouse steaks (about 800g each)
4 teaspoons kosher salt
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.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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