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Garlic Salt-Crusted Bistecca

  • ACTIVE: 45 MIN
  • TOTAL TIME: 5 HRS Plus Overnight Standing
  • SERVINGS: 4

For his upcoming Tuscan-focused spot across the street from his Sona restaurant, David Myers (an F&W Best New Chef 2003) wants to create a homey atmosphere with mismatched chairs and plates. "My dream is to have a butcher deliver to us every day, like in Italy," he says.

  1. 1 large garlic clove, minced
  2. 1/3 cup kosher salt
  3. 2 teaspoons cracked black peppercorns
  4. 1 large rosemary sprig, minced
  5. 1 large sage sprig, minced
  6. One 4-pound porterhouse steak, about 3 inches thick
  7. Extra-virgin olive oil
  1. In a mortar or using the side of a large knife, crush the garlic with 2 tablespoons of the 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.
  2. Generously rub the salt mixture all over the steak. Let stand at room temperature for 4 hours or refrigerate for 6 hours.
  3. Preheat the oven to 425°. 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°. Transfer to a cutting board and let rest for 10 minutes. Slice the meat from the bone and serve.

Suggested Pairing

A big, marbled steak pairs well with a substantial red, like a Tuscan Sangiovese blend.

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