A pinnacle of Basque gastronomy where dry-aged rib eye, seared over glowing embers, delivers a crisp crust and a tender, rare marbled center. It is paired with piquillo peppers gently confited in olive oil and garlic for a silky, melt-in-your-mouth texture.
Ingredients
- 1 kg dry-aged bone-in rib eye (chuletón)
- 250 g jarred whole piquillo peppers
- 3 cloves garlic clove
- 4 tbsp extra-virgin olive oil
- 80 g coarse sea salt
- 1 pinch granulated white sugar
Method
- Take the dry-aged bone-in rib eye (chuletón) out of the refrigerator at least 2 hours before cooking so the center reaches about 18 °C.
- Build a bed of glowing red embers using dense hardwood lump charcoal to reach a high heat of 250 °C to 280 °C at grill level, or preheat a heavy cast-iron grill grate over high heat for 10 minutes.
- Peel and cut the garlic cloves into thin, even slices.
- In a skillet or earthenware dish, warm the extra-virgin olive oil over low heat (about 110 °C), then add the sliced garlic and let it soften very gently for 3 minutes without browning past a light golden hue.
- Add the whole piquillo peppers along with a splash of their jarred juices, sprinkle with the pinch of granulated white sugar, and confit over very low heat for 20 minutes at a gentle simmer (around 85 °C), basting regularly until the sauce becomes syrupy and glossy.
- Place the dry-aged bone-in rib eye (chuletón) directly on the hot grate over the intense embers. Sear undisturbed for 4 to 5 minutes, until a deep brown, well-caramelized crust forms.
- Flip the meat onto the second side, then immediately coat the entire cooked top surface with a thick, even layer of coarse sea salt.
- Cook the second side for 4 to 5 minutes to develop the same crisp crust and reach 48 °C to 50 °C at the center on a probe thermometer for rare.
- Remove the rib eye from the grill, hold it upright, and firmly tap each side with the flat of a knife blade to knock off all excess coarse sea salt.
- Transfer the meat to a warm board and let it rest for 7 to 8 minutes under a loose sheet of aluminum foil or a cloche to allow the juices to redistribute and bring the internal temperature to 52 °C.
- Run the knife along the bone to carve away the meat, then slice into even 1.5 cm thick slices against the grain.
- Arrange the warm slices alongside the bone on a preheated platter and serve immediately with the confit piquillo peppers spooned with their garlic and olive oil juices.
Nutrition
Per serving
- Energy
- 836.2 kcal
- Protein
- 83.2 g
- Carbohydrate
- 7.22 g
- Fat
- 52.97 g
- Fibre
- 2.15 g
- Calcium
- 0.89 mg
- Iron
- 0.06 mg
- Magnesium
- 1.52 mg
