Salt-Roasted Porterhouse

Name: Salt-Roasted Porterhouse
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

10 ingredients

3 steps

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

Directions

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:
2

Rub ground spice mixture all over steak. Wrap in plastic; chill 3 hours.
3

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.