Porterhouse Steak with Pan Seared Cherry Tomatoes

Ingredients

• 1.5 cups basil 
• 4 containers cherry tomatoes mixed (1/2-pint)
• 6 large garlic clove thinly sliced lengthwise
• 4 teaspoon kosher salt 
• 3 tablespoons olive oil divided
• 6 large thyme sprigs 

Equipment

• frying pan
• oven
• baking pan
• kitchen thermometer
• slotted spoon

Directions

1. Preheat oven to 375°F with rack in middle.
2. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
3. Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.
4. Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak.
5. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120°F for medium-rare, about 6 minutes.
6. Transfer to a platter and let stand 15 minutes.
7. While steaks stand, pour off oil from skillet.
8. Add remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes.
9. Transfer with a slotted spoon to a plate.
10. 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.