Eosinophilic Esophagitis Friendly Herb-Crusted Porterhouse Steak
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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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