Chuletón is a delicious Spanish dish consisting of a thick, juicy, and flavourful beef steak, often made from a rib-eye or T-bone cut. Here's a basic recipe to prepare a mouth watering chuletón:
Ingredients:
1 thick-cut rib-eye or T-bone steak (approximately 1.5 to 2 inches thick)
Salt, to taste
Coarsely ground black pepper, to taste
Olive oil, for drizzling
Chuletón Recipe
Method
Take the steak out of the refrigerator and let it come to room temperature, allowing it to rest for about 30 minutes before cooking. This helps ensure even cooking.
Preheat your grill or stovetop cast-iron grill pan to high heat. It's important to get the cooking surface really hot to achieve a good sear.
Season the steak generously with salt on both sides. The salt will help enhance the flavour of the meat.
Add a generous amount of coarsely ground black pepper to both sides of the steak, pressing it into the meat to adhere well.
Drizzle a little olive oil over the steak to prevent sticking and add some extra flavour.
Place the steak on the hot grill or grill pan. For a medium-rare steak, cook for about 4-5 minutes on each side, flipping it only once. Adjust the cooking time based on your preferred level of doneness.
As the steak cooks, avoid pressing down on it with a spatula or fork, as this can release the juices and result in a drier steak. Allow the meat to develop a nice crust on the outside while remaining juicy inside.
Once the steak is cooked to your desired doneness, remove it from the heat and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavourful and tender steak.
After resting, slice the chuletón against the grain into thick pieces and serve it immediately while it's still hot.
Chuletón is often served with a side of roasted potatoes, grilled/roasted vegetables, or a fresh green salad. Enjoy this succulent steak with your favourite accompaniments and savour the rich flavours of this traditional Spanish dish!
While chuletón steak is incredibly tasty on its own, you can enhance it with various sauces that complement the beef. Here are a few classic sauce options that pair well with chuletón:
Chimichurri Sauce: This vibrant and tangy sauce made with parsley, garlic, red wine vinegar, olive oil, and spices. It adds a fresh and herbaceous flavour that complements the richness of the steak.
Peppercorn Sauce: A creamy peppercorn sauce adds a luxurious touch to the chuletón. Made with crushed black peppercorns, beef or veal stock, shallots, cream, and sometimes a splash of brandy or cognac, this sauce provides a rich and slightly spicy flavour that pairs well with the beef.
Red Wine Sauce: A classic red wine reduction can elevate the flavours of the steak. Sauté shallots or onions in butter, deglaze the pan with red wine, and simmer until the liquid reduces and thickens. This sauce adds depth and richness to the dish.
Mushroom Sauce: A creamy mushroom sauce complements the chuletón with its earthy flavours. Sauté mushrooms, onions, and garlic in butter, then add cream and reduce until the sauce thickens. You can use a variety of mushrooms to add complexity to the sauce.
Find lots more Spanish recipes in our online cook book here.
