Take the Bone-in Aged Ribeye Steak (Chuletón/Txuleta) out of the fridge and let it sit at room temperature for about 45–60 minutes; pat it dry with paper towels.
Generously season both sides and the exposed fat with Coarse Sea Salt (Sal Gorda), pressing the salt into the meat so it adheres.
Preheat a heavy cast-iron skillet or a very hot grill until smoking hot. Lightly brush the surface of the steak with Extra-virgin Olive Oil to prevent sticking.
Sear the steak over high heat until a deep, brown crust forms—about 4–6 minutes per side for a 2–3 inch thick chop for medium-rare; sear the edges as well to render the fat. Turn only once or twice to develop an even crust.
Transfer the txuleta to a cutting board and tent loosely with foil; rest for 8–12 minutes so the juices redistribute.
Slice the steak against the grain into thick slices, taste and add a little more coarse salt if desired, then serve immediately.
