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Salt-Crusted Porterhouse

Source of Recipe


Bon Appétit 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
  
• ½ tsp dried crushed red pepper
  
• 1 tsp plus 1½ cups coarse kosher salt
  
• One 30-ounce porterhouse (about 2- to 2¼" thick)
  






Instructions



1. Mix first 7 ingredients in small bowl.
   Transfer 2 tablespoons spice mixture to spice grinder; grind finely. Mix in 1 teaspoon salt.
   
   
2. Preheat oven to 475° F.
   Unwrap steak; place in large ovenproof skillet. Mix whole spice mixture with 1½ cups kosher salt in medium bowl. Add ¼ cup water; stir to moisten. Pack salt over top and sides of steak.
   
   
3. 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 ½-inch-thick slices.
   
   Makes 2 servings.