Txuleta

Method

Pat the beef steaks dry with kitchen paper and season generously with sea salt and black pepper on both sides. Heat a cast iron griddle or heavy-bottomed frying pan over high heat until smoking. Place the steaks on the hot surface and sear for 4-5 minutes on the first side without moving them, allowing a golden crust to form. Flip the steaks and cook for a further 3-4 minutes for medium-rare, depending on thickness. Transfer to a warm plate, drizzle lightly with extra virgin olive oil, and rest for 2-3 minutes before serving with fresh lemon wedges and perhaps grilled peppers or onions on the side.