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A sliced medium-rare chuleton steak with a charred crust on a wooden cutting board, Spain.

Easy Chuleton Recipe

This is a simple step-by-step recipe about how to make pan-fried Chuleton - Spanish Ribeye Steak, using the 3-3-1-2 method.
Servings 2 people
Prep Time 30 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 50 minutes

Equipment

  • Knife
  • Chopping board
  • Skillet pan

Ingredients

  • 1 Chuleton
  • Olive oil
  • Sea salt

Instructions

  • Bring to room temperature
    A raw, thick-cut chuleton steak resting in a black tray before cooking, Spain.
  • Salt on all sides
    Coarse sea salt sprinkled evenly over the surface of a raw chuleton steak, Spain.
  • Add olive oil
    Golden olive oil being poured into a hot stainless steel pan, Spain.
  • Render the fat for 3 minutes at medium heat
    Holding a seasoned chuleton steak sideways with tongs to render the fat edge in a hot pan, Spain.
  • Cook it on one side for 3 minutes
    Tongs holding a thick chuleton steak as it sears on its first side in a hot pan, Spain.
  • Then 3 minutes in the other side
    Tongs touching a golden-brown chuleton steak as it sears on its second side in a pan, Spain.
  • 1 more minute on the first side
    Tongs pressing down on a seared chuleton steak in a pan, Spain.
  • Lastly, 2 minutes on the second side
    A well-seared chuleton steak resting in a pan as it finishes cooking on its second side, Spain.
  • Cover and let it rest for 10 minutes
    A cooked, whole chuleton steak resting on a white plate after searing, Spain.
  • Cut and serve with sea salt
    A knife slicing into a juicy, medium-rare chuleton steak on a wooden board, Spain.
Cuisine: Spanish
Keyword: beef, chuleton, steak, txuleton