AIP Friendly Herb-Crusted Porterhouse Steak
A thick, beautifully seared steak with a fragrant herb crust is one of those meals that feels indulgent while still being completely clean and nourishing. The rub here is built from fresh rosemary, thyme, minced garlic, turmeric, and ginger — bold, aromatic flavors that form a deeply savory crust without relying on any of the nightshades, grains, or seed-based spices that can make steak seasoning tricky on an elimination-style protocol. Starting with a screaming-hot cast-iron skillet and finishing in the oven is the move that gives you that steakhouse-quality sear without any shortcuts or questionable ingredients. Resting the meat a full ten minutes before slicing keeps every bite juicy, and serving it with a squeeze of lemon brightens the whole plate. Sized for two, this is the kind of dinner that makes a healing diet feel genuinely exciting rather than restrictive.
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Learn more →Ingredients
2 servings
- 1 porterhouse steak, about 1 ½ inches thick (approximately 1 ½ lb)
- 1 ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
For serving
- 1 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Remove the steak from the refrigerator 30 minutes before cooking and pat it completely dry with paper towels. In a small bowl, combine the salt, turmeric, ginger, rosemary, thyme, garlic, and 1 tablespoon of the olive oil to form a paste. Rub the paste evenly over both sides and the edges of the steak.
- 2
Preheat the oven to 400°F (205°C). Place a cast-iron skillet over high heat and let it heat for 2–3 minutes until the pan is very hot and just beginning to smoke.
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