Named for the Mediterranean wind that carries heat across the land. Levante was built for one purpose: the best possible crust on the best possible piece of beef. Nothing decorative. Nothing that distracts from what a great steak can be when it meets a fire that is hot enough and a cook who knows how to use it.
The decision to use Maldon flake salt in Levante is deliberate and non-negotiable. Flake salt dissolves differently than granulated salt. At high heat, the irregular crystal structure creates localized areas of intense seasoning that alternate with unseasoned areas on the palate. The result is a more complex salt experience in the crust without increasing total sodium. The Mount Olympus thyme is sourced specifically for its volatile oil content. Commercially available dried thyme is often processed at temperatures that destroy the oils responsible for its flavor. High-oil thyme holds its character at direct flame temperatures. The smoked paprika in Levante is Spanish, from the Pimenton de la Vera denomination, which undergoes oak smoking during processing. It layers a second smoke dimension into the crust that complements rather than duplicates the fire smoke.
Levante is built for beef and game at high heat. Apply to dry, room-temperature protein. For steaks, a heavy hand is correct. The crust is the point and the crust requires material. For game, Levante handles the assertive flavor of venison, wild boar, and elk without fighting it. The high pepper content in the composition acts as a bridge between the wild flavor of the meat and the fire. For dry-aged cuts, reduce the amount slightly as dry aging has already concentrated salt within the muscle. Cook over the hottest fire you can build. Levante is not designed for low heat.
- Dry-aged bone-in ribeye over wood coals
- Venison backstrap at extreme direct heat
- Wild boar chops on a Santa Maria grill
- Elk tenderloin over a wood fire
- Wagyu strip steak on a plancha
- Whole beef short ribs over direct flame
Levante Dry-Aged Bone-In Ribeye
A bone-in ribeye is one of the few cuts where the setup is as important as the cook. Get this right and Levante will build a crust that belongs in a professional kitchen.
Ingredients- 1 bone-in ribeye, 1.5 to 2 inches thick, ideally dry-aged minimum 21 days
- 2 to 3 tablespoons Levante
- Unsalted butter for finishing
- Fresh thyme sprig for basting
- Remove the steak from refrigeration 90 minutes before cooking. This is not optional. A cold center means an overcooked exterior before the center reaches temperature.
- Pat completely dry with paper towels. Any surface moisture will steam rather than sear.
- Apply Levante to all surfaces with intent. Press it in. You are building a crust foundation.
- Build your fire to maximum heat. You want a bed of coals or a wood fire that is too hot to hold your hand over for more than two seconds at grate level.
- Place the steak and do not touch it for 3 to 4 minutes. You will be tempted. Resist. The crust needs time to form and release.
- Flip once. Three to 4 minutes on the second side.
- Stand the steak on its fat cap for 2 minutes to render the fat edge.
- Rest 8 minutes minimum. Add the butter and thyme during the rest, tilting the board to baste.
- Slice along the bone first, then across the grain. Salt is already in the composition. Taste before adding more.
The single flip method is not a rule for its own sake. It exists because every time you move the steak you interrupt crust formation. One flip, correctly timed, produces a better result than constant movement.
