Chuletón de Buey: A Spanish Prime Rib Steak Dinner

Remove the chuletón from the refrigerator at least 1 hour before cooking. Allow it to come to room temperature. Meanwhile, carefully pat it dry with paper towels to ensure a good sear.

Preheat the oven to 200°C (400°F). While the meat tempers, toss the halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, the oregano, and ½ teaspoon of the smoked paprika. Spread them on a baking sheet in a single layer. Roast for about 35–40 minutes, turning halfway, until crispy on the outside and tender inside.

In a small bowl, steep the saffron threads in 2 tablespoons of hot water for 5 minutes, then stir in the remaining 2 tablespoons of olive oil and a pinch of salt to create the dressing.

Place a large cast-iron skillet over high heat for 5 minutes until it is nearly smoking. Wearing an apron and using long tongs, carefully lay the steak in the pan. Sear without moving for 3–4 minutes until a deep crust forms. Turn and sear another 3–4 minutes for medium-rare, adjusting based on your thickness. Use a meat thermometer to check: 52°C (125°F) in the center for medium-rare.

Transfer the steak to a warm plate and wipe the skillet clean. Let the meat rest for at least 10 minutes, loosely tented with foil, so the juices redistribute. This step is not optional—patience is rewarded with a moist steak.

When the steak has rested, brush it with a little of the saffron dressing, then press the flaky sea salt onto the surface. Slice against the grain, detaching the bone, and arrange on a warm platter.

Spoon the rest of the saffron dressing over the sliced steak and potatoes. Add the piquillo peppers to the warm pan for 30 seconds—just to heat—serve them on the side. Pour any accumulated resting juices over the meat.