Chuletón de Buey

A massive rib steak with a distinct salty crust and a juicy red center. The outer fat must be golden and crispy, releasing a powerful nutty aroma.

• Prep time: 120 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1322
• Protein: 94 g
• Carbs: 0 g
• Fat: 106 g

Ingredients

• 2 kg Beef rib ( at least 4cm thick )
• 4 tbsp Gray sea salt ( for the crust )
• 2 tbsp Extra virgin olive oil optional ( for the griddle )
• 200 g Coarse sea salt

Instructions

1. Meat tempering

   Take the beef rib out of the refrigerator at least two hours before cooking. The meat must be at room temperature to avoid thermal shock that would harden the fibers.

2. Searing

   Heat a cast iron griddle or grill until smoking. Place the meat without fat. Let it crust for 4 minutes without touching it until a brown crust forms.

3. Seasoning and flipping

   Flip the piece. Immediately cover the grilled side with a thick layer of coarse sea salt. The salt should protect the meat while the other side sears.

4. Mandatory rest

   Remove the meat from the heat and remove the excess salt. Place it on a warm board, cover loosely with paper and let rest for 10 minutes. The juices will redistribute for uniformly red meat.

Chef's tips

• Never pierce the meat with a fork; use tongs to prevent the juices from escaping.
• If the fat on the side is very thick, start by cooking the steak standing on its fat edge for 2 minutes to render it.

Storage

Must be eaten immediately after resting. Leftovers can be sliced cold for salads.