Grilled Presa Ibérica with Flaky Salt and Olive Oil

What you need

• 600 g (1 1/3 lb) presa ibérica, 2 pieces of about 300 g, 2.5-3 cm thick
• 1 tbsp extra-virgin olive oil
• 1 tsp flaky sea salt, plus a pinch for the grill
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Take the presa out of the fridge 30 min before cooking, so it is not cold in the middle.

2. 2

   Pat the meat dry. Rub it all over with the olive oil and a pinch of sea salt.

3. 3

   Heat a cast-iron grill pan or a grill over high heat until very hot.

4. 4

   Lay the presa on the grill and cook 4-5 min without moving it, until a brown crust forms.

5. 5

   Turn and cook the other side for 4-5 min. The pork is done when the center reaches 63 °C (145 °F); the inside will be blush pink and juicy.

6. 6

   Move the meat to a board, cover loosely with foil and rest it for 5 min.

7. 7

   Slice across the grain into pieces about 1 cm (1/2 in) thick.

8. 8

   Sprinkle with the remaining sea salt and the black pepper, and serve while warm.

Imported from cookmonkeys.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.