Txuletón

Ingredients

• 1 bone-in ribeye or rib steak, 2 to 2.5 lb and at least 1.5 inches thick, ideally from a mature or dry-aged animal
• Coarse sea salt
• Olive oil, for brushing the grate

Before you cook

• Remove the steak from the refrigerator and let it come to room temperature for 1 hour.
• Pat the steak dry thoroughly with paper towels.

Steps

1. Build a hot charcoal or wood fire and let it burn down to glowing embers with a thin coat of ash.
2. Brush the grill grate with a little olive oil.
3. Lay the steak on the grate directly over the hottest part of the fire.
4. Sear the steak without moving it until the underside is deeply browned, about 4 minutes.
5. Flip the steak only once it has released easily and turned golden.
6. Sear the second side for another 4 minutes for a rare-to-medium-rare result, adjusting time for thickness.
7. Stand the steak upright on its bone for 1 minute over the heat to render the fat along the edge.
8. Move the steak to a board and season the cooked surfaces generously with coarse salt.
9. Let the steak rest for 5 minutes.
10. Carve the meat away from the bone and slice it across the grain into thick strips.
11. Serve the slices fanned out with the bone alongside.