We've already brined these Iberico chops for you. Just add a little pepper to taste and cook them like a good ribeye steak--that's what you'll think you're eating. Start them in a 250 degree oven or low heat on a grill until the center reaches 118-120 degrees. Then reverse sear the chops in a hot skillet for a few seconds until browned and crusted. Rest for 5-8 minutes. The temperature should rise to 135-140 with a pink center. Do not overcook!