Chuletón Recipe

Time2h

Serves4

Make Chuletón Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Bring to room temperature
Remove the chuletón from the refrigerator and unwrap. Let it sit on a rack over a tray at room temperature for 60–90 minutes until the internal temperature reaches about 18–20°C (65–68°F). Pat the surface dry with paper towels before seasoning.
2
Season generously
Just before cooking, season both sides and the exposed bone of the steak with the coarse sea salt, pressing gently so the salt adheres. Grind the black pepper over both sides.

3
Preheat pan or grill
If using a heavy cast-iron skillet or stainless steel pan, place it on the stovetop over high heat for 6–8 minutes until very hot and smoking slightly. If using a grill, preheat to very high (450–500°C or as hot as the grill allows) and oil the grates.
4
Sear the steak
Add the high-heat oil to the hot pan and swirl. Carefully lay the chuletón into the pan, fat cap side down if it has a visible rim of fat. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes. If the steak is very thick, also sear the edges for 1–2 minutes, using tongs to hold it.
5
Baste with butter and aromatics
Reduce heat to medium-high. Add the butter, crushed garlic, and rosemary to the pan. Once the butter foams, tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak repeatedly for 1–2 minutes to flavor and build color.
6
Finish to desired doneness
For a steak 4–5 cm thick, after searing and basting, transfer the pan to a preheated oven at 180°C (350°F) for 4–8 minutes depending on desired doneness: 4–5 minutes for rare (internal 48–50°C), 6 minutes for medium-rare (52–54°C), 8–10 minutes for medium (57–60°C). Alternatively, continue cooking on the grill over indirect heat. Use an instant-read thermometer inserted into the thickest part to check temperature.

7
Rest the steak
Transfer the chuletón to a cutting board and tent loosely with aluminum foil. Rest for 10–15 minutes so juices redistribute; internal temperature will rise 2–4°C during this time.
8
Slice and serve
Slice the steak against the grain into thick slices. Taste and, if needed, sprinkle a little flaky sea salt over slices. Serve immediately with pan juices.