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Chuletón de Buey a la Parrilla

Serves 4 to 6 Entree meat

Chuletón de Buey a la Parrilla

Chuletón de Buey a la Parrilla is a staple in the everyday cuisine of the País Vasco, where the dish is so familiar that recipes are rarely needed. In this region, the focus remains on simplicity and quality, with emphasis on the natural flavors of the beef and the accompanying peppers. It's a dish that reflects the straightforward, hearty approach to dining that characterizes Basque home cooking.

This dish is a celebration of robust, meaty flavors, with the dry-aged rib steaks offering a rich, beefy taste that is perfectly complemented by the light char from the grill. The peppers add a sweet, slightly smoky contrast, while the olive oil and coarse sea salt enhance the natural juices of the meat. Served with generous portions, it embodies the Basque way of treating simple ingredients with respect and letting them shine.

Ingredients

  • 2dry-aged bone-in rib steaks — about 1.2 kg each, at room temperature
  • 2 tbspextra virgin olive oil
  • 300 gPadrón or piquillo peppers — to serve
  • to tastecoarse sea salt
  • to tasteblack pepper

Method

  1. Begin by seasoning the 2 dry-aged bone-in rib steaks generously with coarse sea salt and black pepper on both sides. This will enhance the flavor and help form a crust when searing. Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet or grill pan over high heat until it shimmers.
  2. Place the steaks in the hot pan, ensuring they are not crowded. Sear each side for about 3 to 4 minutes, or until a deep golden-brown crust forms. The meat should release easily from the pan when it is ready to be flipped. Remove the steaks from the pan and set them aside on a plate to rest.
  3. In the same pan, add the 300 g of Padrón or piquillo peppers. Cook them over medium heat, stirring occasionally, until they soften and begin to collapse, which should take about 5 to 7 minutes. This will allow the peppers to absorb the flavors left in the pan from the steaks.
  4. Once the peppers have softened, remove the pan from the heat and stir in a pinch of pimentón. This step is crucial to prevent the pimentón from becoming bitter, allowing it to infuse the peppers with a smoky aroma.
  5. Return the pan to medium heat and add a splash of white wine and beef broth to the peppers. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, incorporating them into the sauce. Allow the mixture to simmer gently, letting the flavors meld together.
  6. Reintroduce the steaks to the pan, nestling them among the peppers. Cover the pan and let the steaks braise gently for about 10 to 15 minutes, or until the meat reaches your desired doneness and is tender when pierced with a fork.
  7. Remove the pan from the heat and let it rest for a few minutes. Skim any excess fat from the surface of the sauce, then taste and adjust the seasoning with more salt if necessary. Serve the Chuletón de Buey a la Parrilla with crusty bread or potatoes to soak up the rich sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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