CASA VEGA
Nerja, España
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Main CoursesMedium🕒 30 min4 servings
Chuletón de Buey
The large Spanish T-bone — grilled simply and served in slices with coarse salt.
Ingredients
- 1 chuletón (T-bone/porterhouse, about 1 kg)
- Olive oil
- Coarse sea salt
Method
- 1
Take the meat out of the fridge well ahead of time, so it reaches room temperature
- 2
Brush with olive oil
- 3
Grill over high heat for 5-6 minutes on each side to the desired doneness
- 4
Let the meat rest for 10 minutes under foil
- 5
Slice against the grain and sprinkle with coarse salt
Recipe tips
A large cut of meat like chuletón benefits from a slightly longer resting time than regular steaks.