Entree: Spain – Madrid & Castile – Chuletón de Ávila (Large, simply seasoned grilled bone-in rib steak from Ávila)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 9 min

Additional 45 min

Total 1 hr

Ingredients

- 2 Chuletón de Ávila bone-in rib steaks, approx. 28 oz (800 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tsp (10 g) coarse sea salt, plus more for finishing
- 1 tsp (2 g) freshly ground black pepper
- 2 cloves (6 g) garlic, crushed
- 2 fresh rosemary sprigs (no measurement)
- 2 tbsp (28 g) unsalted butter

Instructions

1. Remove steaks from the refrigerator 45–60 minutes before cooking to come to room temperature; pat dry with paper towels and rub both sides lightly with olive oil.
2. Preheat a heavy cast-iron skillet or grill to very high heat until smoking hot; season steaks generously with coarse sea salt and freshly ground black pepper.
3. Add the steaks to the dry hot skillet or grill and sear without moving for 3–4 minutes until a deep brown crust forms; flip and sear the other side 3–4 minutes for rare (adjust time for desired doneness).
4. During the last minute of cooking, add the butter, crushed garlic, and rosemary to the pan and spoon the melted butter over the steaks to baste.
5. Remove steaks to a cutting board and rest, loosely tented, 6–8 minutes to allow juices to redistribute; finish with a light sprinkle of coarse sea salt if desired, slice against the grain, and serve immediately.