Salt-Crusted Porterhouse
Source of Recipe
Bon App�tit magazine
List of Ingredients
- 3 bay leaves, crushed
- 1 Tbsp whole black peppercorns
- 2 tsp whole coriander seeds
- 2 tsp fennel seeds
- 2 tsp mustard seeds
- 2 tsp dried rosemary
- � tsp dried crushed red pepper
- 1 tsp plus 1� cups coarse kosher salt
- One 30-ounce porterhouse (about 2- to 2�" thick)
Instructions
- Mix first 7 ingredients in small bowl.
Transfer 2 tablespoons spice mixture to spice grinder; grind finely. Mix in 1 teaspoon salt.
- Preheat oven to 475� F.
Unwrap steak; place in large ovenproof skillet. Mix whole spice mixture with 1� cups kosher salt in medium bowl. Add � cup water; stir to moisten. Pack salt over top and sides of steak.
- Roast until instant-read thermometer inserted horizontally into steak registers 130� F for medium-rare, about 25 minutes. Let stand at room temperature 8 minutes. Crack salt crust with wooden spoon; discard. Turn steak over; slice into �-inch-thick slices.
Makes 2 servings.
|
|