Pastrami-Cured Steak

Directions

1. 1
   In a medium skillet, toast the coriander and mustard seeds, peppercorns and fenugreek over moderate heat until fragrant, about 1 minute.
2. 2
   Transfer to a work surface to cool.
3. 3
   Using the side of a chef's knife, coarsely crush the spices.
4. 4
   Put the crushed spices in a bowl and add the garlic, kosher salt, brown sugar and ginger.
5. 5
   Rub the mixture onto both sides of the steak and put the meat in a sturdy plastic bag.
6. 6
   Refrigerate for at least 18 and up to 24 hours.
7. 7
   Scrape the seasoning mixture from the steak.
8. 8
   Set a large cast-iron skillet over moderate heat for 3 minutes.
9. 9
   Raise the heat to moderately high, add the oil and heat until almost smoking.
10. 10
    Add the steak and cook until well-browned on the bottom, about 4 minutes.
11. 11
    Lower the heat to moderate, turn the steak and cook until browned on the bottom, about 4 more minutes for medium rare.
12. 12
    Transfer the steak to a cutting board and let rest for 5 minutes.
13. 13
    Thinly slice the meat across the grain and serve.