The pure tradition of Basque and Spanish asadors: a long-aged rib steak, carved tableside and seared to order on a scorching volcanic stone.
Ingredients
- 1000 g dry-aged bone-in ribeye steak (chuletón)
- 30 g coarse unrefined gray sea salt
- 5 g fleur de sel
- 200 g Padrón peppers
- 2 tbsp extra-virgin olive oil
Method
- Remove the dry-aged bone-in ribeye (chuletón) from the refrigerator at least 2 hours before cooking. Remove any wrapping and let it rest on a wire rack set over a baking sheet until the internal temperature reaches about 18 °C (64 °F).
- Place the volcanic stone into a cold oven. Preheat the oven to 250 °C (480 °F) or its maximum setting (up to 300 °C / 575 °F) and heat for 45 minutes, until the stone's surface reaches at least 280 °C (535 °F) or a drop of water sizzles and evaporates instantly on contact.
- Heat the extra-virgin olive oil in a cast-iron skillet over high heat to about 180 °C (350 °F) for 2 minutes, then add the Padrón peppers. Blister and toss vigorously for 4 to 5 minutes, until the skins blister, char in spots, and slightly collapse.
- Transfer the peppers from the skillet to a warm serving platter and keep warm, loosely covered with aluminum foil, for 5 minutes.
- Set the dry-aged ribeye on a sturdy wooden cutting board. Using a sharp boning knife, cut along the contour of the bone to cleanly release the main eye of meat in one piece.
- Trim a thin strip of the golden, dry-aged fat cap from the outer edge of the steak and set it aside to season the hot stone tableside.
- Slice the meat across the grain into thick strips, about 1.5 to 2 cm (0.6 to 0.8 inches) wide. Reassemble the sliced steak against the bone on a warm serving platter to retain any resting juices.
- Carefully remove the volcanic stone from the oven using heavy-duty heat-resistant oven mitts, and set it on its dedicated heat-safe stand in the center of the table.
- Rub the top surface of the scorching stone with the reserved strip of aged fat for 15 seconds: the fat should sizzle immediately and coat the stone with a glossy sheen.
- Scatter a few crystals of coarse unrefined sea salt across the greased stone to create a savory crust and prevent the meat from sticking.
- Place two to three strips of beef at a time onto the 280 °C (535 °F) stone. Sear undisturbed for 30 to 45 seconds until a deep, caramelized crust forms. Flip and sear the other side for 20 to 30 seconds for rare (around 50 °C / 122 °F internal temperature), keeping the center red and juicy.
- Transfer the seared beef strips to your plate, let rest for 30 seconds, finish with a pinch of fleur de sel, and enjoy immediately with the blistered peppers.
Nutrition
Per serving
- Energy
- 623.1 kcal
- Protein
- 72.5 g
- Carbohydrate
- 4.5 g
- Fat
- 35.05 g
- Fibre
- 1.6 g
- Calcium
- 7.07 mg
- Iron
- 0.01 mg
- Magnesium
- 18.55 mg
