Salt-Roasted Porterhouse

Ingredients for Salt-Roasted Porterhouse

• 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 teaspoons dried crushed red pepper

• 1 teaspoon plus 230g coarse kosher salt

• 30g porterhouse or T-bone steak (about 2 to 2 1/4 inches thick)

• 60ml water

How to make Salt-Roasted Porterhouse

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.

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

Preheat oven to 246°C. Unwrap steak; place in large ovenproof skillet. Mix whole spice mixture with 350ml kosher salt in medium bowl. Add 60ml water; stir to moisten. Pack salt over top and sides of steak. Roast until instant-read thermometer inserted horizontally into steak registers 54°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.