Chuletón de Ávila

Προετοιμασία

Υλικά

Η μέθοδος

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1. 1

   Remove the bone-in ribeye steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.

   Περίπου 1 ώ.

   Σημείωση του μάγειρα: Bringing the steak to room temperature ensures more even cooking.

2. 2

   Pat the steak dry thoroughly with paper towels on all sides.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: A dry surface is crucial for a good sear.

3. 3

   Season both sides of the steak generously with coarse sea salt and freshly ground black pepper.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Don't be shy with the salt; a thick steak needs a good amount.

4. 4

   Heat a heavy-bottomed cast iron skillet or grill pan over high heat until it is smoking hot.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Ensure the pan is extremely hot before adding the steak to achieve a perfect crust.

5. 5

   Add the olive oil to the hot pan, then carefully place the seasoned steak into the skillet.

6. 6

   Sear for 3-4 minutes per side for a medium-rare steak, or longer for desired doneness, turning only once.

   Περίπου 8 λ.

   Σημείωση του μάγειρα: For a more even cook, you can finish the steak in a preheated oven at 200°C (390°F) after searing, if needed.

7. 7

   Use tongs to sear the edges of the steak for about 1 minute each, rendering any fat.

   Περίπου 4 λ.

8. 8

   Transfer the cooked steak to a cutting board and let it rest for at least 10 minutes before slicing.

   Περίπου 10 λ.

   Σημείωση του μάγειρα: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.

9. 9

   Slice the steak against the grain into thick pieces and serve immediately.

   Περίπου 1 λ.