Chuletón de Ávila
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store leftover steak in an airtight container in the refrigerator.
Gently reheat in a warm oven or a skillet over low heat to avoid overcooking.
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