All that these steaks need is about 30 minutes in a very hot oven: no browning, no sauce, no fuss. Improv: Try the same seasonings on two whole chickens, a pork roast, or three racks of lamb.
- Two 2-inch-thick porterhouse steaks
- Olive oil
- 1 1/2 tablespoons Coriander-Herb Spice Rub
Place two 2-inch-thick porterhouse steaks on a heavy rimmed baking sheet. Brush both sides with a full-flavored olive oil, then rub 1 1/2 tablespoons of the Coriander-Herb Spice Rub into each side of each steak.
Preheat the oven to 450°F. Roast steaks until a meat thermometer inserted into the center registers 125°F for rare, about 25 minutes. Transfer the steaks to a cutting board, cover loosely with foil, and let rest 10 minutes. To serve, cut the 2 whole pieces of meat (known as the loin and the fillet) from each steak, and slice. Give each guest a few slices of the loin and the fillet.