Pastrami-Cured Steak

1. 1

   In a medium skillet, toast the coriander and mustard seeds, peppercorns and fenugreek over moderate heat until fragrant, about 1 minute.

2. 2

   Transfer to a work surface to cool.

3. 3

   Using the side of a chef's knife, coarsely crush the spices.

4. 4

   Put the crushed spices in a bowl and add the garlic, kosher salt, brown sugar and ginger.

5. 5

   Rub the mixture onto both sides of the steak and put the meat in a sturdy plastic bag.

6. 6

   Refrigerate for at least 18 and up to 24 hours.

7. 7

   Scrape the seasoning mixture from the steak.

8. 8

   Set a large cast-iron skillet over moderate heat for 3 minutes.

9. 9

   Raise the heat to moderately high, add the oil and heat until almost smoking.

10. 10

    Add the steak and cook until well-browned on the bottom, about 4 minutes.

11. 11

    Lower the heat to moderate, turn the steak and cook until browned on the bottom, about 4 more minutes for medium rare.

12. 12

    Transfer the steak to a cutting board and let rest for 5 minutes.

13. 13

    Thinly slice the meat across the grain and serve.

* Per serving · 4 servings · Values may vary.