Counter 01 · Beef & Steak
Pan-Roasted Porterhouse with Rosemary and Cherry Tomatoes
A porterhouse seared in a skillet, then roasted in a baking dish on a bed of rosemary and cherry tomatoes that burst into a quick, meaty pan sauce.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 2
- Level
- Easy
Two steaks in one, the porterhouse gives you the rich strip on one side and the tender filet on the other, and it can feed two people without anyone fighting. This method is built for anyone without a grill: sear hard on the stovetop, then move the steak to a baking dish loaded with cherry tomatoes and rosemary. The tomatoes collapse in the rendered beef fat and become the sauce. Keep the tenderloin side facing the cooler edge of the dish so it does not overcook.
Method
-
Heat the oven to 400 F. Toss the tomatoes, rosemary and garlic with 1 tablespoon olive oil and 1/2 teaspoon salt in a 9 by 13-inch baking dish.
-
Season the porterhouse with the remaining salt and the pepper and let it stand 20 minutes.
-
Heat the remaining oil in a large skillet over high heat until smoking. Sear the steak 3 minutes per side until well browned.
-
Lay the steak on top of the tomatoes with the filet side toward the corner of the dish and roast 8 to 12 minutes, until the strip side reads 130 F.
-
Rest the steak 8 minutes. Stir the vinegar into the burst tomatoes and juices in the dish.
-
Cut both muscles off the bone, slice, and arrange the slices back in the dish around the bone with the tomatoes and rosemary.
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