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Epicurious

Salt-Roasted Porterhouse

3.8

(12)

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Salt-Roasted PorterhouseNoel Barnhurst

Table 8 uses a dry-aged porterhouse (sold at well-stocked butchers). If it's unavailable, substitute regular porterhouse or Kansas City steak.

Recipe information

  • Yield

    Makes 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

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.

    Step 2

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

    Step 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.

TagsSteakBeefMeatMainDinnerNut FreeGluten FreeDairy FreeEasyWeeknight MealsRoastBon Appétit
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