Chuletón a la Brasa (Spanish Grilled Ribeye)
A classic Spanish grilled ribeye steak with charred crust and juicy interior, seasoned simply with salt and pepper. Perfect for meat lovers seeking authentic Iberian flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 62g
Ingredients
- 2 pieces (500g each) ribeye steaks (chuletón)
- 1 tablespoon coarse sea salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary sprigs
- 2 cloves garlic cloves, smashed
- 1 teaspoon fleur de sel for finishing
Instructions
- 1
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
Pat steaks dry with paper towels and season generously on both sides with coarse sea salt and black pepper.
- 3
Preheat grill to high heat (charcoal or gas) until grates are smoking hot.
- 4
Place steaks directly on hot grill grates and sear for 4-5 minutes without moving, until a dark crust forms.
- 5
Flip steaks and sear the other side for 4-5 minutes for medium-rare (internal temperature 50-55°C).
- 6
Add rosemary sprigs and smashed garlic cloves to the side of the grill to infuse with smoke.
- 7
Transfer steaks to a warm plate and brush lightly with olive oil.
- 8
Rest for 5 minutes before serving.
- 9
Finish with a sprinkle of fleur de sel and serve with the charred rosemary and garlic on the side.
Tools you’ll need
- charcoal or gas grill
- grill grates
- meat thermometer
- long-handled tongs
- paper towels
- cutting board
- warm serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
