Main Course

Chuletón de Ávila

Name: Chuletón de Ávila
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: spanish
Ingredients: 1 pcs bone-in ribeye steak at least 4cm thick; 1 tbsp coarse sea salt; 0.5 tsp black pepper freshly ground; 1 tbsp olive oil

A classic Spanish dish featuring a thick-cut, bone-in ribeye steak, seared to perfection. This recipe highlights the natural flavor of the beef with minimal seasoning and a simple preparation.

An original recipe by Forkin

Total time: 40 min
Serves: 2
Difficulty: Medium
Per serving: 1,147 kcal

Gluten-free

Mise en place

Ingredients

1 pcsbone-in ribeye steak, at least 4cm thick
1 tbspcoarse sea salt
0.5 tspblack pepper, freshly ground
1 tbspolive oil

Equipment

cast iron skillet · tongs · cutting board

The method

Step by step

1
Remove the bone-in ribeye steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
About 1 hr
Cook’s note: Bringing the steak to room temperature ensures more even cooking.
2
Pat the steak dry thoroughly with paper towels on all sides.
About 1 min
Cook’s note: A dry surface is crucial for a good sear.
3
Season both sides of the steak generously with coarse sea salt and freshly ground black pepper.
About 1 min
Cook’s note: Don't be shy with the salt; a thick steak needs a good amount.
4
Heat a heavy-bottomed cast iron skillet or grill pan over high heat until it is smoking hot.
About 5 min
Cook’s note: Ensure the pan is extremely hot before adding the steak to achieve a perfect crust.
5
Add the olive oil to the hot pan, then carefully place the seasoned steak into the skillet.
6
Sear for 3-4 minutes per side for a medium-rare steak, or longer for desired doneness, turning only once.
About 8 min
Cook’s note: For a more even cook, you can finish the steak in a preheated oven at 200°C (390°F) after searing, if needed.
7
Use tongs to sear the edges of the steak for about 1 minute each, rendering any fat.
About 4 min
8
Transfer the cooked steak to a cutting board and let it rest for at least 10 minutes before slicing.
About 10 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
9
Slice the steak against the grain into thick pieces and serve immediately.
About 1 min

Per serving

Nutrition

35%Score

Calories: 1,146.8kcal
Protein: 104.1g
Carbs: 0.8g
Fat: 82.8g
Fibre: 0.3g
Sugar: 0g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover steak in an airtight container in the refrigerator.

Reheating

Gently reheat in a warm oven or a skillet over low heat to avoid overcooking.