Chuletón de Buey

Ingredients

• 2 pounds beef rib steak
• 2 teaspoons sea salt
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary
• 4 cloves garlic cloves
• 1 teaspoon black pepper
• 1 whole lemon

Instructions

1. 1

   Remove the beef rib steak from the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking to ensure even cooking.

2. 2

   Preheat your grill to high heat (approximately 450°F to 500°F).

3. 3

   Pat the beef rib steak dry with paper towels to remove excess moisture.

4. 4

   Rub the steak with olive oil, ensuring it's evenly coated.

5. 5

   Generously season both sides of the steak with sea salt and black pepper.

6. 6

   Place the garlic cloves (smashed with the skin on) and rosemary sprigs on the grill alongside the steak.

7. 7

   Grill the steak for about 5-7 minutes on each side for medium-rare (internal temperature of 130°F to 135°F), adjusting the time according to your preferred doneness.

8. 8

   Once cooked to your liking, remove the steak from the grill and let it rest for 10 minutes. This allows the juices to redistribute.

9. 9

   Squeeze fresh lemon juice over the steak before slicing to enhance the flavors.

10. 10

    Slice the steak against the grain, serve with the grilled garlic and rosemary, and enjoy your Chuletón de Buey!