Artificial Food Coloring Free Herb-Crusted Porterhouse Steak

Total time40 min

Prep time10 min

Cook time20 min

Artificial Food Coloring Free Herb-Crusted Porterhouse Steak

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Ingredients

2 servings

1 porterhouse steak, about 1 ½ inches thick (approximately 1 ½ lb)
1 ½ tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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