Chuletón de Buey Recipe – Spanish Special
Chuletón de Buey is one of Spain’s most iconic dishes, celebrated in asadores (traditional steakhouses) across the country. This bone-in ribeye steak, often weighing over a kilo, comes from mature ox or beef and is prized for its intense flavor and tenderness. Grilled simply with coarse sea salt, the steak develops a smoky crust while staying juicy inside, making it a true feast for meat lovers. Traditionally served sliced and shared, Chuletón de Buey is the centerpiece of Spanish grilling culture, best enjoyed with roasted peppers, potatoes, crusty bread, and a glass of robust red wine.
- Prep Time10 min
- Cook Time15 min
- Perform Time10 min
- Total Time35 min
Chuletón de Buey Ingredients:
- 1 chuletón de buey (bone-in ribeye steak, 1–1.5 kg / 2–3 lbs, at least 4–5 cm thick)
- Coarse sea salt or flaky salt
- Freshly ground black pepper (optional)
- Olive oil (optional, for brushing)
Chuletón de Buey Instructions:
Bring steak to room temperature before cooking (30–45 minutes).
Preheat a grill or heavy cast-iron skillet until very hot.
Season steak generously with coarse sea salt on both sides.
Sear steak over high heat for 2–3 minutes per side to develop a crust.
Reduce heat to medium and continue cooking until desired doneness (internal temp: rare 50°C / 122°F, medium-rare 55°C / 131°F, medium 60°C / 140°F).
Rest steak for 5–10 minutes, loosely covered, to retain juices.
Carve into thick slices against the grain and sprinkle with extra flaky salt.
Serve immediately with roasted peppers, potatoes, or fresh bread.
Recipe Notes :
Meat Selection: Dry-aged beef or ox provides deeper flavor and tenderness.
Cooking Method: Wood-fired or charcoal grills give authentic smoky aroma.
Serving Style: Traditionally carved into thick slices and sprinkled with flaky salt.
Best Doneness: Chuletón de Buey is usually enjoyed rare to medium-rare for maximum juiciness.
Presentation Tip: Serve on a hot stone or cast-iron platter to keep the steak warm.
Perfect Pairings: Spanish red wines like Rioja or Ribera del Duero elevate the flavors.
Sharing Tradition: This dish is often shared among two or more people, making it a festive centerpiece.
