Fortunately, I had some steaks defrosting in the fridge as well as some leftover cherry tomatoes sitting in my crisper.
Other than the olive oil, this meal is Dukan-friendly. As I’ve stated before, I don’t think that using a little bit of olive oil has ever been a detriment to my diet so I’m going to continue to do it. At least it’s better than using butter….
Preheat oven to 375 degrees with the rack in the middle.
Get your steaks out, pat them dry, and season them up with some salt and pepper. The cooking times on this meal work best with steaks that are at least 1 to 1 1/2 inches thick. Otherwise, you will have to adjust accordingly.
Heat 1 tablespoon of olive oil in a heavy skillet, preferably cast-iron, to medium-high heat. Once the oil is shimmering, sear your steaks, turning once, until well browned. The secret to a good sear is a HOT pan so fight the urge to put your steaks in before your skillet is properly heated. Steaks will take about 5 minutes on each side to get the nice sear. If the pan pulls on the steak when you are trying to flip them, they are NOT done – give them a few more seconds. They will look something like this:
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. Transfer to a platter and let stand 10-15 minutes.
While steaks stand, pour off oil from skillet. Add remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Garlic burns really easily and then it’s nasty, so make sure you keep an eye on the garlic chips and stir them occasionally.
Transfer the garlic with a slotted spoon to a plate. 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. The thyme leaves will fall off and season the tomatoes.
Stir in any meat juices from platter, then scatter basil over tomatoes. Spoon the tomato, basil, thyme mixture over the steaks and add the crispy garlic chips. Enjoy!
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
Makes 4 servings.
Adapted from Gourmet, July 2008