Salt-Roasted Porterhouse

Name: Salt-Roasted Porterhouse
Total time: 3 h 43 min
Yield: 4 servings
Ingredients: 3 whole 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; ½ teaspoon dried crushed red pepper; 1½ cups coarse kosher salt; 1 piece porterhouse or T-bone steak; ¼ cup water

A luxurious porterhouse steak encrusted in an aromatic salt crust featuring bay leaves, peppercorns, and warming spices. The salt-roasting method ensures a perfectly cooked, juicy steak with complex flavor.

4 servings

3 hr 43 min

Published October 4, 2025

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Ingredients

•3 whole 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
•½ teaspoon dried crushed red pepper
•1½ cups coarse kosher salt
•1 piece porterhouse or T-bone steak
•¼ cup water

Cooking Instructions

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.
10 min
2.
Rub ground spice mixture all over steak. Wrap in plastic; chill 3 hours.
180 min
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.
33 min