NOTES: This recipe is designed for very large bone-in
steaks, at least 1½ to 2½ inches thick and weighing 1½ to
2 pounds. Porterhouse, T-bone, rib-eye, and New York
strip will all work well. Do not use tenderloin steaks, as
they are likely to overcook.
For best results, let the steak rest for at least 45
minutes at room temperature or up to 3 days, uncovered,
on a rack set in a rimmed baking sheet, in the refrigerator
after seasoning it.
nandana
(Nandana)
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