T-Bone Steaks With North African Spices

A mix of spices -- coriander, cumin, caraway, cinnamon, and turmeric -- complements the caramelized crust that forms from either pan-searing, grilling, or broiling the versatile T-bone steak. Oven directions are given but better on the BBQ or pan grilled

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2 (1 1/4lb)  t-bone beef steaks, about 1 inch thick
• 2  teaspoons olive oil
• 1⁄2 teaspoon salt
• 2  teaspoons  coriander seeds
• 1  teaspoon cumin seed
• 1  teaspoon caraway seed
• 2  teaspoons dried rosemary
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon canola oil

Directions

1. Preheat oven to 400 degrees F. Fit a wire rack over a baking pan and set aside. Rub steaks with olive oil, season with salt, and set aside.
2. Coarsely grind the coriander, cumin, caraway, and rosemary using a mortar and pestle or an electric grinder. Transfer ground spices to a bowl and mix in the black pepper, cinnamon, and turmeric.
3. Rub each steak with 1 tablespoon of spice mixture, making sure to cover both sides. Let the steaks sit at room temperature for 20 minutes.
4. Heat a large skillet over high heat until very hot -- about 3 minutes. Add the canola oil and sear the steaks until a brown crust forms. Turn and repeat on the other side.
5. Transfer the steaks to a wire rack set over the prepared baking pan, place in oven, and cook to desired degree of doneness -- about 9 minutes for rare, 11 for medium rare, 15 for medium, and 18 for well done.