The Boyfriend and I have gone bulletproof this month. We start our mornings with Bulletproof Coffee (I do decaf to keep adrenal fatigue at bay), and we’ve simplified our daily diet to approved basics. There are brussels & cukes on the approved list. Bok Choy, avocados, and berries. So far, the diet’s been groovy great. My hunger is low, my belly is flatter, food cravings are waning. (Will write & post more diet details later).
And, while I rarely want a cookie anymore, I’ve found myself plum crazy in love with our version of Chuleta–the wide & meaty Spanish steak, seared to quasi-raw perfection, as inspired by The Boyfriends’ trips to Bar Nestor in Basque Country, Spain. He jaunts there for work and always comes home raving about the food.
Bar Nestor is a tiny little hole in the wall restaurant. Serving up just four simple foods.
Salt topped Chuleta,
Plates of salted Peppers drowning in olive oil,
Salted wedge tomatoes,
A single egg-and-potato Tortilla (dished out just once nightly).
How can you not love that menu? It’s so simple. It’s so perfect.
The flavors all balanced. The preparation most basic. And the satisfaction…through the roof.
The Boyfriend says our version comes awful close to the original. It calls for the same simplicity as the original menu: a nice cut of steak (prepare to dole out $12+ per serving), olive oil, garlic, salt, pepper.
If you’re looking for the quickest, most perfect way to make steak ever, ever, EVAR, this is it. Seared with a crunchy Maldon salt crust (this week’s Thing of the Week), tender as butter, make this steak tonight. Serve it with a side of tomtatoes and peppers, and call dinner done.
This Is The Best Steak You Will Ever Make
- 1 hella-good grassfed steak ribeye, sirloin, filet
- ½ cup amazing olive oil
- 2 tablespoons chopped garlic
- 2 tablespoons Maldon Sea Salt
- fresh ground pepper
- Pat both sides of steak dry with a paper towel.
- Sprinkle both sides generously with salt, pepper, and garlic.
- Heat olive oil in a skillet over high heat.
- When the olive oil is spitting hot, place the steak in the oil.
- Cook until a dark crust begins to form around the edges (about 3-4 minutes).
- Flip and cook on the other side. (About 2-3 minutes).
- Transfer to a serving platter.
- Allow to sit for 10 minutes.
- Super sprinkle the top of the steak with salt.
- Slice, serve, enjoy.
- Serve with a side of fresh-sliced, salted tomatoes.
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