Charred Beef Txuleta with Lemon & Garlic
Spanish grilled beef chops, seared hard over high heat until crusty outside, rare within. Salt, pepper, garlic, and a squeeze of lemon — that's it.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 chops (1 lb total) beef chops (rib or T-bone), 1.5 inches thick
- 3 cloves garlic cloves, minced
- 1 whole lemon
- 1 pinch fleur de sel or coarse sea salt
- 1 pinch black pepper, freshly cracked
- 2 tbsp olive oil
Instructions
- 1
Pat beef chops dry with paper towels. Season generously on both sides with sea salt and cracked pepper.
- 2
Heat olive oil in a cast-iron skillet over medium-high until it just begins to smoke, about 2 minutes.
- 3
Sear chops 90 seconds per side without moving—edges should char dark. Don't flip more than once.
- 4
Transfer chops to a plate. Add minced garlic to the hot skillet and cook until fragrant, about 30 seconds.
- 5
Return chops to skillet briefly to coat with garlic oil. Remove from heat.
- 6
Squeeze half a lemon over the chops. Rest 2 minutes, then serve immediately.
Tools you’ll need
- 12-inch cast-iron skillet
- paper towels
- tongs
- knife and cutting board
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