Garlic Salt-Crusted Bistecca
Ingredients
- 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)
Directions
- 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.
- Generously rub the salt mixture all over the steak. Let stand at room temperature for 4 hours or refrigerate for 6 hours.
- 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.
- Transfer to a cutting board and let rest for 10 minutes. Slice the meat from the bone and serve.