Table 8 uses a dry-aged porterhouse (sold at well-stocked butchers). If it's unavailable, substitute regular porterhouse or Kansas City steak.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Mix first 7 ingredients in small bowl. Transfer 2 tablespoons spice mixture to spice grinder; grind finely. Mix in 1 teaspoon salt. DO AHEAD: Can be made 1 week ahead. Store whole and ground spice mixtures separately in airtight containers at room temperature.
Step 2
Rub ground spice mixture all over steak. Wrap in plastic; chill 3 hours.
Step 3
Preheat oven to 475°F. Unwrap steak; place in large ovenproof skillet. Mix whole spice mixture with 1 1/2 cups kosher salt in medium bowl. Add 1/4 cup water; stir to moisten. Pack salt over top and sides of steak. Roast until instant-read thermometer inserted horizontally into steak registers 130°F for medium-rare, about 25 minutes. Let stand at room temperature 8 minutes. Crack salt crust with wooden spoon; discard. Turn steak over. Slice into 1/2-inch-thick slices.
