Porterhouse steak with pan-seared cherry tomatoes

This dish showcases the bounty of summer for a quick and easy dinner that's full of flavour. Even my tomato-averse husband enjoyed the sauce paired with the steak. Be careful when digging in as some of the little tomatoes have a tendency to spray everywhere. I added a sliced chili pepper and a bit of balsamic just to give the sauce even a bit more depth, but I think it would be fine omitted as well.

One year ago: (on hiatus)
Two years ago: Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso
Three years ago: Roast Chicken with Sumac, Za'atar and Lemon
Four years ago: Pork Tenderloin in Creamy Mustard Sauce
Five years ago: Minestrina Tricolore
Six years ago: Corn and Black Bean Tamale pie

Porterhouse steak with pan-seared cherry tomatoes (from The Epicurious Cookbook)

Ingredients
3 tbsp olive oil, divided
2 porterhouse steaks (1 3/4 lbs each)
4 tsp kosher salt
1 1/2 tsp pepper
6 large garlic cloves, thinly sliced
4 (1/2 pint) containers mixed cherry tomatoes
6 sprigs fresh thyme
1 - 2 red chilies, thinly sliced (optional)
1 1/2 cups coarsely torn fresh basil
1 - 2 tbsp balsamic vinegar (optional)

1. Preheat oven to 375F.
2. Heat 1 tbsp oil in a cast iron skillet over medium-high heat.
3. Meanwhile pat steaks dry and sprinkle with salt and pepper.
4. Sear steaks one at a time, turning once, until well browned, ~10 minutes.
5. Transfer steaks to a shallow baking dish and cook in oven until thermometer reads, 110 - 120F, depending on desired level of doneness, ~6 minutes.
6. Transfer to a platter and let steaks rest for 15 minutes.
7. While steaks rest, pour oil off from skillet and add remaining 2 tbsp. Heat over medium-high heat.
8. Add garlic and saute until golden. Remove with slotted spoon.
9. Add tomatoes, thyme, and chili if using. Season with salt and pepper and cook until tomatoes begin to wilt, 2 minutes.
10. Remove from heat and stir in any steak juices from the platter. Scatter basil over tomatoes and add balsamic to taste if using.
11. Spoon tomato sauce over steaks and serve.

Cardamom Pepper Steak

I firmly believe that less is almost always more when it comes to a beautiful piece of steak, but I generally can't resist the urge to try something new. It doesn't get much simpler than this, but the heady cardamom adds a wonderful something extra to a good grilled steak. With all the time and energy you've saved on the main, you'll have plenty to create some delicious, more traditional Indian side dishes.

One year ago: Roasted Black Cod with Bok Choy and Soy Caramel Sauce
Two years ago: Fennel and Feta with Pomegranate Seeds and Sumac
Three years ago: Pot Roast Studded with Almonds and Bacon
Four years ago: Chocolate Pumpkin Cake
Five years ago: Blue Cheese and Red Potato Tart
Six years ago: Asparagus, Oka, Pine Nuts and Lemon Pasta

Cardamom Pepper Steak (from Indian Cooking Unfolded)

Ingredients
1 tbsp black peppercorns
1 tsp cardamom seeds
1 tsp coarse salt
4 filet mignons (3 - 3.5" thick, 6 to 8 oz)

1. Preheat a grill to high.
2. Grind peppercorns and cardamom seeds in a spice or coffee grinder until consistency of coarsely ground black pepper. Stir in salt.
3. Rub spice blend into both sides of steaks.
4. Sear meat on grill to desired level of doneness. He suggests 8 to 12 minutes per side.

Steak with Lemongrass-Habanero Marinade

The original recipe calls for using a T-Bone with this marinade, but that just seems like a waste of a beautiful cut of meat to me. I made it instead with flank steak and it worked great. The marinade is a satisfying mix of heat and cooling lemongrass. If you're heat averse, you might want to dial back a bit on the habanero.

One year ago: Chicken with an Almond Yogurt Sauce
Two years ago: Korean-Style Salmon with Bok Choy
Three years ago: Tomato, Semolina, and Coriander Soup
Four years ago: Bourbon Chicken

Steak with Lemongrass-Habanero Marinade (from Smoke & Pickles)

Ingredients
2 steaks of your choice
1 tbsp unsalted butter
1 tsp peanut oil
Marinade
6 garlic cloves
3 lemongrass stalks, trimmed and finely minced
2 habanero peppers, halved and seeds removed
juice of 1 lemon
juice of 1 orange
2 tbsp sesame oil
1 tsp soy sauce
1/2 tsp salt

1. Combine all marinade ingredients in a blender and blitz until well blended.
2. Generously salt and pepper steaks. Place in glass baking dish and pour half or marinade over steaks. Marinate for 20 minutes.
3. In a large cast iron skillet, heat butter and peanut oil over high heat until barely smoking. Add steaks, cover with lid, and cook for 3 minutes. Flip steaks, reduce heat to medium, and cook uncovered for another 2 minutes (or until desired level of doneness.
4. Let rest of cutting board. Serve with reserved marinade.