Pan-Seared Iberian Pork Pluma Steaks

Remove the Iberian pork pluma steaks from the refrigerator and let them sit at room temperature for 30 minutes.

Heat a heavy-bottomed or cast-iron skillet over high heat until it’s smoking hot, then brush with extra-virgin olive oil.

Place the pluma steaks in the skillet and cook for 2–3 minutes per side, until they’re deep golden brown on the outside and pink and juicy inside (145°F internal temperature).

Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.

Slice the pluma into medallions or thick strips and season with kosher salt or flaky sea salt and freshly ground black pepper to taste.