Spanish cuisine · Meat & Kebab

Chuletón de Buey

Thick beef chop from the plancha, crusty outside and pink inside, seasoned only with coarse sea salt and served with warm piquillo peppers.

Ingredients · for 4 servings

• 1.4 kg bone-in beef chop (4–5 cm thick)
• 1 jar piquillo peppers (250 g)
• 2 garlic cloves
• 4 tbsp olive oil
• 1 tbsp sherry vinegar
• 2 tsp coarse sea salt
• Pepper

Instructions

1. Take the chop out of the fridge 1 hour before cooking and pat dry – only meat at room temperature cooks evenly pink inside.
2. Drain the piquillo peppers, cut into strips and warm through with chopped garlic, 2 tbsp olive oil and the sherry vinegar over low heat for 10 min.
3. Get a heavy pan or plancha very hot with no fat, rub the meat with the remaining 2 tbsp olive oil and sear for 4–5 min per side without moving it.
4. Stand the chop on its fat edge and render it for 2 min until crisp; aim for 52–54°C for a pink centre.
5. Sprinkle generously with coarse sea salt right away and let rest on a warm board for 8 min so the juices stay in the meat.
6. Cut the meat off the bone, slice against the grain into finger-thick pieces and serve with the warm piquillo peppers and freshly ground pepper.