Chuletón a la Brasa (Grilled Bone-In Ribeye)
Why this recipe works
- Deep sear: A very hot grill and a dry steak surface help create a browned, crusty exterior before the centre overcooks.
- Clear beef flavour: Olive oil, black pepper and flaky salt keep the seasoning focused, letting the ribeye’s marbling and char carry the dish.
- Simple brasa-style cooking: Direct grilling, a brief rest and slicing from the bone give the steak the straightforward presentation associated with Spanish grilled beef.
Get the most out of this recipe
Timing notes
- Rest before slicing: The short rest lets the juices settle, making the steak easier to carve cleanly from the bone.
- Serve straight after carving: Once sliced, the steak cools quickly and the crust softens, so season with flaky salt and serve immediately.
- Take off the fridge chill: Letting the ribeye stand briefly before grilling helps it cook more evenly over intense heat.
Ingredient notes
- Choose a thick cut: A thick, bone-in ribeye gives enough time to build a crust without pushing the centre past the desired doneness.
- Look for marbling: Visible marbling is important here because the recipe relies on the beef itself rather than a sauce or marinade.
- Finish with flaky salt: Flaky sea salt adds crunch and controlled bursts of seasoning; fine salt tastes more concentrated, so use it more cautiously.
Common mistakes
- Starting on a lukewarm grill: If the grate is not very hot, the steak can grey and dry out before it browns properly.
- Letting flare-ups burn the crust: Move the steak briefly to a cooler part of the grill if flames surge, then return it once they settle.
- Cutting too soon: Slicing immediately after grilling can spill juices onto the board instead of keeping the centre moist.
Authenticity notes
- Cooked over brasa heat: “A la brasa” refers to grilling over very hot embers or grill heat, where the contrast between charred exterior and juicy interior is central.
- Sliced for sharing: A large chuletón is commonly carved from the bone, sliced across the grain and brought to the table with little more than salt.
Equipment you'll need
Ingredients
Instructions
- Take the ribeye out of the fridge 20 minutes before cooking so it loses its chill. Pat it dry, then rub all over with the olive oil and season generously with the black pepper.
- Heat a barbecue grill to very high heat, aiming for a ripping-hot grate. Put the steak on the hottest part and grill for 3 to 4 minutes per side until deeply browned, turning once; if flare-ups occur, move it briefly to a cooler spot. Baste with any remaining oil as it cooks.
- Check doneness with a thermometer: 52°C (125°F) for rare, 57°C (135°F) for medium-rare, or 63°C (145°F) for medium, then transfer to a board. Rest for 5 minutes, then slice off the bone and cut the steak across the grain. Finish with sea salt flakes and serve straight away.
Recipe notes
Tips
- For the best crust, keep the steak surface dry and do not move it until it releases easily from the grill.
- If cooking for anyone at higher risk from foodborne illness, cook the steak to at least 63°C (145°F) and rest for 3 minutes.
Substitutions
- Replace Extra virgin olive oil with Olive oil for a slightly more neutral flavour.
- Replace Sea salt flakes with Fine sea salt, using about half the amount and seasoning to taste.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a 160°C (320°F) oven until just warmed through, or slice thinly and bring to room temperature for serving.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
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