Name: Porterhouse Steak with Pan Seared Cherry Tomatoes
Cook time: 35 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 3 tablespoons olive oil, divided; 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each); 4 teaspoon 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

Porterhouse Steak with Pan Seared Cherry TomatoesRomulo Yanes

Delivering a lot of summer glamor for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes' coloratura acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.