Chuleton
A colossal bone-in rib steak from a mature cow, grilled hard over embers until the crust is charred and the inside stays scarlet and juicy, the chuleton is the altar of the Basque asador. Salt, fire and good meat are the whole secret.
Approximate, per 1 person's share of a shared steak (~250g cooked ribeye). Values vary by recipe and portion.
Ingredients
- ·1 bone-in rib steak, about 1.2 kg and 4-5 cm thick, well aged
- ·Coarse sea salt
- ·Extra virgin olive oil (optional, for brushing)
- ·Piquillo or Padron peppers, to serve
- ·Flaky salt, to finish
Method
- 1
Take the steak out of the fridge at least 2 hours before cooking so it comes fully to room temperature; a cold centre will steam rather than sear.
- 2
Build a hot charcoal or wood fire and let it burn down to glowing embers with a light grey ash.
- 3
Pat the steak dry. Do not salt it yet. Lay it on the grill close to the coals and sear for about 5-6 minutes on the first side without moving it, to build a deep crust.
- 4
Turn once and sear the second side for another 5-6 minutes. Aim for a well-charred exterior and a warm red interior, around 50-52°C at the centre for rare.
- 5
Stand the steak on its fatty edge for a minute to render, then transfer to a board and salt generously with coarse salt on both sides.
- 6
Rest for 8-10 minutes, then carve the meat off the bone and slice across the grain into thick strips.
- 7
Finish with flaky salt and serve with grilled peppers alongside.