Chuletón De Res Recipe

Steak

1. 1

   Bring to temperature and season

   Remove the 36 oz bone-in prime ribeye from the refrigerator and let it sit, uncovered, on a rack set over a tray at room temperature for 60–90 minutes until the interior temperature is roughly 50–60°F (10–15°C) cooler than room temp and the steak is no longer chilled. Pat the steak dry on all sides with paper towels. Evenly sprinkle the kosher salt over both faces and the edges of the steak (about 2.5 tablespoons total). Press the salt gently into the meat. Sprinkle the garlic powder and freshly cracked black pepper evenly on both sides.

2. 2

   Preheat equipment

   Preheat a heavy-duty cast-iron skillet or stainless-steel pan over medium-high heat for 8–10 minutes until very hot. If you plan to finish in the oven (recommended for a thick 36 oz cut), preheat the oven to 375°F (190°C). If using a grill, set up a two-zone fire with one hot direct side and one indirect side and heat the direct side until very hot.

3. 3

   Sear the steak

   Add the neutral oil to the hot pan and swirl to coat. Carefully place the steak in the skillet, bone side angled slightly so the meat sits flat. Sear without moving for 3–4 minutes until a deep brown crust forms. Using tongs, rotate the steak to sear the other large face for 3–4 minutes. Sear the edges (fat cap and narrow sides) for 1–2 minutes each, rendering fat and developing color. For grill method, sear over direct high heat 2–4 minutes per side to achieve a good crust.

4. 4

   Finish with butter and aromatics

   Reduce heat to medium (or move skillet to a cooler part of the stovetop). Add the butter, crushed garlic cloves, thyme sprigs, and rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the steak continuously for 2–4 minutes. This adds flavor and helps develop an even crust.

5. 5

   Bring to target doneness

   If the steak is not yet at desired internal temperature, transfer the skillet (or move the steak to the indirect side of the grill) and continue cooking until it reaches the target internal temperature measured at the thickest part away from the bone: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Because this is a very thick 36 oz chop, expect an additional 8–20 minutes depending on starting temperature and desired doneness. Check with an instant-read thermometer every 4–6 minutes.

6. 6

   Rest

   Remove the steak from the pan or grill and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes (rest time is important for a large cut) to allow juices to redistribute. During resting you can spoon some of the butter and pan juices over the top once or twice.

7. 7

   Carve and finish

   Using a sharp carving knife, slice the steak perpendicular to the bone into thick 3/4–1 inch slices (or to preference). Arrange slices on a warm platter. Optionally sprinkle with a pinch of flaky sea salt or fleur de sel to finish. Serve immediately with reserved pan juices drizzled over the meat.