Chuletón de Buey
Ingredients
- 2 kgBeef rib (at least 4cm thick)
- 4 tbspGray sea salt (for the crust)
- 2 tbspExtra virgin olive oil (for the griddle)
- 200 gCoarse sea salt
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Must be eaten immediately after resting. Leftovers can be sliced cold for salads.
