Entree: Spain – Cantabria – Chuletón de Tudanca (Large bone-in rib steak from Tudanca cattle, simply seasoned and char-grilled)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 55 min

Total 1 hr 25 min

Ingredients

- 1 chuletón de Tudanca, bone-in, approx. 2.2 lb (1 kg)
- 1 tbsp (15 ml) extra-virgin olive oil
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 clove garlic, halved
- 1 sprig fresh thyme or flat-leaf parsley for garnish
- hardwood charcoal or oak embers

Instructions

1. Step 1: Remove the chuletón from the refrigerator 45–60 minutes before cooking to come to room temperature; pat dry with paper towels and brush lightly with olive oil.
2. Step 2: Build a hot charcoal fire or prepare a grill with a thick bed of embers; you want high direct heat for searing and a cooler zone for finishing.
3. Step 3: Season both sides of the steak generously with coarse sea salt and a light grind of black pepper. Rub the cut face lightly with the halved garlic for aroma if desired.
4. Step 4: Sear the steak directly over the hottest embers 3–4 minutes per side to develop a deep crust, turning once. For a thicker chuletón, hold it on the bone edge briefly to render fat.
5. Step 5: Move the steak to the cooler side of the grill and cook to desired doneness, about 5–10 minutes for medium-rare depending on thickness; use an instant-read thermometer if available (130–135°F / 54–57°C for medium-rare).
6. Step 6: Transfer the chuletón to a cutting board and rest 8–10 minutes. Sprinkle a final pinch of coarse sea salt, garnish with thyme or parsley, slice across the grain, and serve.