Garlic Salt-Crusted Bistecca
  • 1 large Garlic Clove, minced (#340051)
  • 1/3 cup Kosher Salt (#110610)
  • 2 tsp. Cracked Black Peppercorns (#1001639)
  • 1 large Rosemary Sprig, minced
  • 1 large Sage sprig, minced
  • One 4-lb Porterhouse Steak, about 3 inches thick
  • Extra-Virgin Olive Oil (#280398)
  1. In a mortar or using the side of a large knife, crush the garlic with 2 Tbsp of salt to a paste.  Stir in the peppercorns, rosemary, sage, and the remaining salt.  Spread the mixture on a plate and let stand overnight at room temperature, stirring occasionally, until dry and crumbly.
  2. Generously rub the salt mixture all over the steak.  Let stand at room temperature for 4 hours or refrigerate for 6 hours.
  3. Preheat the oven to 425 F.  Light a grill or preheat a grill pan.  Scrape the salt from the steak and brush lightly with oil.  Grill over high heat for 10 minutes, turning until crusty all over.  Transfer the steak to a shallow roasting pan and roast for 10 minutes, turning once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 125 F. 
  4. Transfer to a cutting board and let rest for 10 minutes.  Slice the meat from the bone and serve.