A delightfully savory spice rub for grilled steak takes just minutes to prepare, but can transform it from simple to something really special. Porterhouse steaks please all, comprised of both tenderloin and the beefy juicy strip.
1 (1 1/2 pound) bone-in porterhouse steak (1 1/2 inches thick)
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1/2 dried bay leaf
1/4 teaspoon black peppercorns
2 teaspoon kosher salt
Bring your uncooked steak to room temperature. Heat your grill to high heat on one side and medium high on the other side.
Heat a medium skillet over high heat. Add the coriander seeds, fennel seeds, bay leaf and peppercorns and stir constantly until toasted and fragrant, about 1-2 minutes. Remove to a mortar and pestle, cool, then crush the spices until coarsely ground. Stir in the salt until combined.
Season your steak liberally on both sides with the seasoning. If time allows, season the steak and let it marinate for 10 minutes.
Grill the steak on each side for 1 minute on the hot side of the grill. Move the steak to the cooler part of the grill and cook for 4 minutes a side, until a thermometer inserted in the thickest part of the steak reaches 125 degrees for medium rare. Remove steak from grill and rest for 5 minutes, then slice against the grain.