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
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Open the appInstructions
Step 1
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
Step 2
Pat steaks dry with paper towels and season generously on both sides with coarse sea salt and black pepper.
Step 3
Preheat grill to high heat (charcoal or gas) until grates are smoking hot.
Step 4
Place steaks directly on hot grill grates and sear for 4-5 minutes without moving, until a dark crust forms.
Step 5
Flip steaks and sear the other side for 4-5 minutes for medium-rare (internal temperature 50-55°C).
Step 6
Add rosemary sprigs and smashed garlic cloves to the side of the grill to infuse with smoke.
Step 7
Transfer steaks to a warm plate and brush lightly with olive oil.
Step 8
Rest for 5 minutes before serving.
Step 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
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