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