Best Steak in the world/Chuleton de ternera

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INGREDIENTS
One 2-pound bone-in rib eye steak, preferably dry aged
salt
rosemary
1 lemon
thyme
1½ tablespoons extra-virgin olive oil
Nothing beats a gorgeous bone-in rib eye for dramatic shape and rich, funky flavor. But you've got to know how to handle it.
Remove the steak from the refrigerator and allow to come to room temperature, about 1 hour. Mix the rosemary, thyme, lemon ,salt and spices Rub the steak with the olive oil.
Heat a large cast-iron skillet over medium-high heat until very hot. Add the steak and cook until the bottom is crusty, about 4 minutes. Turning occasionally, to sear its edges, about 5 minutes. Flip the steak.
Transfer steak to a cutting board and allow to rest for 10 minutes. Cut the steak off the bone and slice the steak, against the grain, into thin slices. Garnish with wedges. Serve immediately.
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Видео Best Steak in the world/Chuleton de ternera канала The Dacian Wolf