Serves 2
40 min
Spanish Steak
Recipe GLPRe8f56c03116679
A classic Spanish preparation of a bone-in rib-eye steak, seasoned simply with sea salt and freshly ground pepper, then grilled over charcoal to a perfect medium-rare. The steak is rested and sliced against the grain for maximum tenderness, showcasing the natural, rich flavor of high-quality beef.
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Ingredients
1 Bone-in rib-eye steak, about 20 oz.
Sea salt, to taste
Freshly ground black pepper, to taste
Directions
Pat the steak dry with paper towels. Generously coat both sides with sea salt and freshly ground black pepper. Place on a plate at room temperature for 30 minutes to allow the seasoning to penetrate and bring the meat to an even cooking temperature.
Prepare a charcoal grill for direct heat, ensuring the grates are hot and clean. Place the steak on the grill and cook for 3 to 4 minutes without moving it. Flip the steak once and cook for another 3 to 4 minutes. For medium-rare, the internal temperature should reach 145°F. Adjust timing based on thickness and desired doneness.
Transfer the grilled steak to a carving board and loosely tent with aluminum foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat. Slice the meat away from the bone, then slice thinly against the grain. Serve immediately while still warm.
