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 large garlic clove, minced
1/3 cup kosher salt
2 teaspoons cracked black peppercorns
1 large rosemary sprig, minced
1 large sage sprig, minced
One 4-pound porterhouse steak, about 3 inches thick
Extra-virgin olive oil
How to Make It
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.
Generously rub the salt mixture all over the steak. Let stand at room temperature for 4 hours or refrigerate for 6 hours.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.