Salt-Roasted Porterhouse
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.
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
