SALT-CRUSTED PORTERHOUSE Recipe courtesy Tyler Florence Yield: 2-4 servings Time: 35 minutes 3 cups kosher salt 6 egg whites 3 cloves garlic, minced 2 bay leaves 3 sprigs fresh rosemary ¼ bunch flat-leaf parsley 4 sprigs thyme, leaves only 3 stems fresh sage extra-virgin olive oil 2 (18oz) Porterhouse steaks (1 ½ inches thick) Preheat oven to 475 degrees F. Bring steaks out so they can come up to room temp, drizzle with a little olive oil and a few turns of black pepper. Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor), mince garlic, bay leaves, rosemary and sage. Add to egg whites with salt and combine well until it holds together like a paste. Take a large cast-iron skillet (or two smaller ones) and set strip steak in the center of the skillet and mould salt paste on top of and around the sides of the steak. Bake in the hot oven for 15 minutes (internal temp should reach 120 degrees F.) then pull out and rest for 7-8 minutes. Crack shell open – remove steak, slice and serve.