Ingredients

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

Description

Delivering A Lot Of Summer Glamor For Very Little Work, This Gorgeous Dish Balances The Baritone Flavor And Fat Of The Steak With The Tomatoes'...

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