SPICE-ROASTED PORTERHOUSE STEAKS
Two 2-inch-thick porterhouse steaks
Olive oil
1 1/2 tablespoons Coriander-Herb Spice Rub*
*Coriander-Herb Spice Rub
2 tablespoons coriander seeds
2 tablespoons whole peppercorns
3 tablespoons fresh thyme, chopped
3 tablespoons fresh rosemary, chopped
1 tablespoon plus 1 teaspoon coarse kosher salt
Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.
Preparation:
Place two 2-inch-thick porterhouse steaks on a heavy rimmed baking sheet. Brush both sides with a full-flavored olive oil, then rub 1 1/2 tablespoons of the Coriander-Herb Spice Rub into each side of each steak.
Preheat the oven to 450°F. Roast steaks until a meat thermometer inserted into the center registers 125°F for rare, about 25 minutes. Transfer the steaks to a cutting board, cover loosely with foil, and let rest 10 minutes. To serve, cut the 2 whole pieces of meat (known as the loin and the fillet) from each steak, and slice. Give each guest a few slices of the loin and the fillet.
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