Chuletón a la Brasa
A Spanish grilled rib-eye steak seared over high heat and finished with fleur de sel and lemon. Charred exterior, rare interior—pure beef perfection.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 2 steaks (12–14 oz each) rib-eye steak (chuletón), 1.5 inches thick
- 1 tsp fleur de sel or sea salt
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
- 1 whole lemon
- 2 sprigs fresh parsley or thyme sprigs (optional)
Instructions
- 1
Remove steaks from fridge 15 minutes before cooking so they reach room temperature.
- 2
Pat steaks completely dry with paper towels on both sides and edges.
- 3
Season generously on both sides with fleur de sel and cracked pepper just before cooking.
- 4
Heat a cast-iron skillet or grill over high heat until it's smoking, ~3 minutes.
- 5
Add olive oil, then place steaks in pan. Do not move them for 90 seconds.
- 6
Flip steaks once. Sear the second side 90 seconds for rare (internal temp 120°F).
- 7
Transfer to a warm plate and rest 5 minutes uncovered. Temperature will rise 5°F.
- 8
Squeeze fresh lemon over each steak. Garnish with parsley if desired. Serve immediately.
Tools you’ll need
- cast-iron skillet or heavy-bottomed grill pan, 12 inches
- paper towels
- instant-read meat thermometer
- tongs
- warm serving plate
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