Salt-Roasted Porterhouse
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Whole Black Peppercorns2 tsps
Coriander Seed (whole)2 tsps
Fennel Seed2 tsps
Mustard Seed2 tsps
Dried Rosemary2 cups
Coarse Kosher Salt1 cup
WaterDirections:
1
Mix first 7 ingredients in small bowl
2
Transfer 2 tablespoons spice mixture to spice grinder; grind finely
3
Mix in 1 teaspoon salt
4
DO AHEAD: Can be made 1 week ahead
5
Store whole and ground spice mixtures separately in airtight containers at room temperature
6
Rub ground spice mixture all over steak
7
Wrap in plastic; chill 3 hours
8
Preheat oven to 475°F
9
Unwrap steak; place in large ovenproof skillet
10
Mix whole spice mixture with 1 1/2 cups kosher salt in medium bowl
11
Add 1/4 cup water; stir to moisten
12
Pack salt over top and sides of steak
13
Roast until instant-read thermometer inserted horizontally into steak registers 130°F for medium-rare, about 25 minutes
14
Let stand at room temperature 8 minutes
15
Crack salt crust with wooden spoon; discard
16
Turn steak over
17
Slice into 1/2-inch-thick slices
18
Mix first 7 ingredients in small bowl
19
Transfer 2 tablespoons spice mixture to spice grinder; grind finely
20
Mix in 1 teaspoon salt
21
DO AHEAD: Can be made 1 week ahead
22
Store whole and ground spice mixtures separately in airtight containers at room temperature
23
Rub ground spice mixture all over steak
24
Wrap in plastic; chill 3 hours
25
Preheat oven to 475°F
26
Unwrap steak; place in large ovenproof skillet
27
Mix whole spice mixture with 1 1/2 cups kosher salt in medium bowl
28
Add 1/4 cup water; stir to moisten
29
Pack salt over top and sides of steak
30
Roast until instant-read thermometer inserted horizontally into steak registers 130°F for medium-rare, about 25 minutes
31
Let stand at room temperature 8 minutes
32
Crack salt crust with wooden spoon; discard
33
Turn steak over
34
Slice into 1/2-inch-thick slices