Garlic Salt-Crusted Bistecca

1. 1

   In a mortar or using the side of a large knife, crush the garlic with 2 tablespoons of the salt to a paste.

2. 2

   Stir in the peppercorns, rosemary, sage and the remaining salt.

3. 3

   Spread the mixture on a plate and let stand overnight at room temperature, stirring occasionally, until dry and crumbly.

4. 4

   Generously rub the salt mixture all over the steak.

5. 5

   Let stand at room temperature for 4 hours or refrigerate for 6 hours.

6. 6

   Preheat the oven to 425.

7. 7

   Light a grill or preheat a grill pan.

8. 8

   Scrape the salt from the steak and brush lightly with oil; grill over high heat for 10 minutes, turning, until crusty all over.

9. 9

   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.

10. 10

    Transfer to a cutting board and let rest for 10 minutes.

11. 11

    Slice the meat from the bone and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.