Nickel Allergy Friendly Herb-Crusted Porterhouse Steak

Total time40 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Herb-Crusted Porterhouse Steak

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!