Updated: Nov 23, 2020
Chuletón a la plancha
Steak Spanish style on a cast iron griddle pan
T-bone steak is underrated, I always prefer cooking meat on the bone, it’s so much better in terms of flavour, flavour from the bone is transferred into the meat just as it does when you're cooking a stock. There are standard simple principles to follow when cooking a steak well but from there it's yours to play around with and adapt to your own tastes. This is how we cook steak, simple, generally no sauce needed and always enjoyed with a good red wine.
For the steak
2 x 400g t-bone steak
Tbls olive oil
Salt to taste
1. Take your steak out at least 30 minutes before cooking to bring the meat to room temperature, this is the first step to a great crust on your steak.
2. Preheat your pan for 5 min on medium low heat this will create an even heat through your pan bring the heat to high around 2 minutes before you start to cook.
3. When you're ready to cook, pat your steak dry with a paper towel, this again will help with the crust, then rub with olive oil and salt on the side you are going to place down on the pan, leave the other side bare.
4. There is going to be a lot of smoke when you start to cook the steak so make sure the fan is on high and any doors or windows are open when cooking inside.
5. Place the steak down on the seasoned side and cook for 4-5 minutes for a medium rare depending on thickness, check the crust as you go, making sure it is not burning, just before you are done cooking the first side oil and season the side facing up and then turn the steak.
6. Cook for a further 3-4 minutes or until desired doneness is reached.
7. Place steak on a resting rack, on a plate this is important to make sure you don’t lose the juices when you cut the steak and that it has time to relax and become tender. Allow to rest the same time that you had the steak cooking, for example if it was cooking 8 minutes, rest it for 8 minutes, have the steak covered with foil and a small hole in it to maintain heat but keep the crust. Slice after resting and plate we had ours with a blood orange, kale and pistachio salad, french fries and manchego truffle mayo.
Byron & María
The Coastal Cocina