Monday, July 28, 2008

Seared cherry tomatoes & steak

Every time I look at the pictures, I want to make this again, it was that delicious. It's based on the cover recipe from the July issue of Gourmet magazine--all you need is a nice New York strip for however many people you're serving, a pint of perfect cherry tomatoes (mine were Sungolds from the farmers market), and a little fresh basil and thyme. Put a (preferably) cast-iron pan with 3 tablespoons olive oil over medium-high heat. When it's hot, put in your steak and sear it for about 5 minutes per side, but no more than 10 minutes total. Salt and pepper each side as it is up and facing you in the pan. Remove it to the oven at 350 degrees for 10 minutes to cook a little more through. Remove it and let it stand for 5 minutes before serving. Meanwhile, drain off most of the olive oil, and add cherry tomatoes together with a tablespoon minced fresh thyme to the same pan over medium heat for 1-2 minutes. They're done when they are shiny and glossy but not burst from the heat. Add a handful of torn fresh basil leaves and then serve the steaks with the tomatoes poured over the top. It's completely delicious.

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