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- 3 bay leaves, crushed
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons mustard seeds
- 2 teaspoons dried rosemary
- 1/2 teaspoon dried crushed red pepper
- 1 teaspoon plus 1 1/2 cups coarse kosher salt
- 1 30-ounce porterhouse or T-bone steak (about 2 to 2 1/4 inches thick)
- 1/4 cup water
Directions:View on Bon Appetit
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