Charred Bone-In Ribeye Steak — Basque Chuleton Steak
Basque grilled bone-in ribeye seared on high heat to a deeply charred crust and rested rare-rosy at the centre, finished with flaky salt and served with charred capsicum and bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove ribeyes from refrigerator 30 minutes ahead. Pat dry with paper towels, rub with fine sea salt. Halve garlic cloves. Toast bread slices until golden. Heat cast-iron grill pan over high heat 4 minutes until smoking.
Sear
Lay steaks on dry pan, sear undisturbed 3 minutes until deep mahogany crust forms. Flip, sear second side 3 minutes for rare, until charred and firm at edges yet yielding at centre.
Roast
Stand steaks fat-cap-down 90 seconds to render fat into pan. Remove steaks and rest on a board 6 minutes, allowing juices to redistribute through the meat.
Char
Toss Padron capsicum with olive oil and black pepper in the still-hot pan over medium-high heat. Cook 4 minutes, stirring occasionally, until blistered all over and soft at centre. Scatter half the flaky salt.
Rest and plate
Carve rested ribeyes against the grain. Fan onto two warm plates, scatter remaining flaky salt over meat. Rub cut garlic across toasted bread slices. Pile charred Padrons alongside each steak and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.