When an amazing necklace meets a little black dress, or when a red silk tie meets a gray flannel suit, something basic is magically transformed into something stylish and memorable. Just so with the seared tomatoes that top off this delicious steak dinner. The bright summery topping makes a chunky, natural sauce for the steak and creates a meal that’s more than the sum of its parts.

　　

Ingredients

Makes 4 servings

　　3 tablespoons olive oil

　　2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each)

　　4 teaspoons kosher salt

　　1 1/2 teaspoons pepper

　　6 large garlic cloves, thinly sliced lengthwise

　　4 (1/2-pint) containers mixed cherry tomatoes

　　6 large sprigs fresh thyme

　　1 1/2 cups coarsely torn fresh basil leaves

　　

Step 1

Preheat the oven to 375°F, with a rack in the middle.

　　

Step 2

Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.

　　

Step 3

Meanwhile, pat the steaks dry and sprinkle with salt and pepper. Sear the steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak.

　　

Step 4

Transfer the steaks to a shallow baking pan (do not clean skillet) and cook in the oven until an instant-read thermometer inserted in the center registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.

　　

Step 5

While steaks stand, pour off the oil from the skillet. Add the remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté the garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate.

　　

Step 6

Add the tomatoes and thyme to the 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 the platter, then scatter the basil over the tomatoes and spoon over the steaks.

　　The Epicurious Cookbook