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Recipes

Salt-Roasted Porterhouse

By Govind ArmstrongPhotography by Noel Barnhurst

5.0

(1)

Image may contain Steak Food Pork Dish and Meal

Recipe information

  • Yield

    2 Servings

Ingredients

3

bay leaves, crushed

1

tablespoon whole black peppercorns

2

teaspoons whole coriander seeds

2

teaspoons fennel seeds

2

teaspoons mustard seeds

2

teaspoons dried rosemary

1

/2 teaspoon dried crushed red pepper

1

teaspoon plus 1 1/2 cups coarse kosher salt

1

30-ounce porterhouse or T-bone steak (about 2 to 2 1/4 inches thick)

1

/4 cup water

Need to make a substitution?

Preparation

  1. Step 1

    Mix first 7 ingredients in small bowl. Transfer 2 tablespoons spice mixture to spice grinder; grind finely. Mix in 1 teaspoon salt. DO AHEAD Can be made 1 week ahead. Store whole and ground spice mixtures separately in airtight containers at room temperature. Rub ground spice mixture all over steak. Wrap in plastic; chill 3 hours.

    Step 2

    Preheat oven to 475°F. Unwrap steak; place in large ovenproof skillet. Mix whole spice mixture with 1 1/2 cups kosher salt in medium bowl. Add 1/4 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 1/2-inch-thick slices.

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