SPICY T-BONE STEAK

Serves: 4

Rub:

1/2 small cinnamon stick

1 1/2 tsp (7.5 mL) black peppercorns

1 1/2 tsp (7.5 mL) coriander seeds

1 1/2 tsp (7.5 mL) cumin seeds

1 1/2 tsp (7.5 mL) mustard seeds

1/2 tsp (2.5 mL) whole cloves

1/2 tsp (2.5 mL) fennel seeds

4 cardamom pods, seeds only

1 1/2 tsp (7.5 mL) sea salt

Steak:

2 T-bone steaks, each

16 oz (454 g), at room temperature

2 tbsp (30 mL) vegetable oil

3 tbsp (45 mL) butter

Rub: Combine cinnamon, peppercorns, coriander seeds, cumin seeds, mustard seeds, cloves, fennel seeds, and cardamom seeds in a spice mill and grind until coarse, or use a mortar and pestle.

Steak: Rub the seasonings blend on both sides of the steaks. In a large cast-iron frying pan over high heat, heat oil until it begins to smoke. Carefully lower steaks into the pan and sear for 4 minutes, turning the meat frequently, until dark golden on both sides.

Add butter and baste steaks. Do not burn meat; lower heat to medium-high if necessary. Cook another 3 minutes for mediumrare (internal temperature: 120125 degrees F/50 C).

Transfer steaks to heated plates, let rest 5 minutes, slice and serve. julianarmstrong1@gmail.com