Txuletón Recipe

Bring steak to room temperature

Remove the 850 g 40-day aged rib-eye from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove any surface moisture. This helps get a good sear.

Season

Just before cooking, season both sides and the exposed fat cap generously with coarse sea salt (about 2 tbs distributed) and lightly with freshly ground black pepper (about 1 tsp). Press the salt lightly into the meat.

Preheat pan or grill

If using a heavy cast-iron skillet, place it over high heat for 6–8 minutes until very hot and smoking slightly. If using a very hot charcoal or gas grill, preheat to the highest direct-heat setting (450–550°C surface is ideal). Brush the steak lightly with 1 tbs neutral oil to help sear.

Sear

Place the steak on the hot skillet or grill and sear without moving for 2½–3 minutes until a deep brown crust forms. Turn and sear the other side for 2½–3 minutes. Sear the fat cap for 1–2 minutes by holding the steak on its side with tongs so the fat renders and crisps.

Baste and finish

Reduce heat slightly (to medium-high). Add 2 tbs unsalted butter, the crushed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon the melted butter, garlic and thyme over the steak continuously for 1–2 minutes to add flavor and help finish cooking. Continue until the steak reaches target temperature: 52–54°C for medium-rare, or 56–58°C for medium, measured at the thickest part with an instant-read thermometer.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes (for this size) so juices redistribute; the carryover will raise temperature a few degrees.

Slice

Using a sharp carving knife, slice the Txuletón across the grain into thick 1–1.5 cm slices. Arrange on a warmed platter and sprinkle with flaky finishing salt to taste (about 1 tsp). Serve immediately alongside the tomato salad and lemon wedges if desired.

Prepare vegetables

While the steak rests (or earlier), cut 350 g ripe tomatoes into wedges or large bite-sized pieces. Thinly slice 1/4 small red onion and place both in a mixing bowl.

Dress salad

Add 2 tbs extra-virgin olive oil, 1 tsp sherry vinegar, 1/2 tsp coarse sea salt, and 1/4 tsp freshly ground black pepper to the tomato and onion. Toss gently to combine so tomatoes keep their shape.

Finish and chill briefly

Add 2 tbs chopped flat-leaf parsley and optional torn basil leaves. Taste and adjust seasoning. Let the salad sit at room temperature for 5–10 minutes to meld flavors before serving. Drain any excess liquid if you want a firmer salad.

Plate slices of the rested Txuletón with a generous portion of the tomato salad alongside. Offer lemon wedges on the side and additional flaky salt at the table. Enjoy immediately while the steak is warm and juicy.