Name: Salt-Roasted Porterhouse
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

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