We let a beef chop temper for 3-4 hours, until it reaches a temperature of about 15ºC or room temperature. We place the chop a roasting rack at a temperature of around 300ºC. In the case we prepare the chop with a frying pan, we should make sure that the pan is very hot before placing the chop in it, and that it will keep the high temperature throughout all the process.
We cook the chop for 4 minutes on one side until it acquires a brownish color (1 min for every cm of thickness). Once the first side of the chop is done, we turn it over and fully cover the cooked side with coarse salt. The meat with only absorb the salt it needs. We cook for another 4minutes.
We remove the chop from the oven or from the griddle, we also remove the unwanted salt. We cut the chop in pieces of about one inch wide and plate it.