Spanish Rib Eye


Preparation info

  • Difficulty


  • Media Ración


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By Frank Camorra and Richard Cornish

Published 2007

  • About

Twice a week we get some of the best beef in Australia delivered to our door. We have a hotline to a supplier in Sydney who finds us the very best beef and dry ages it for us in a humidity-controlled aging room. Although fiercely passionate about Spanish produce, I am proud to say that the beef we have in Australia is consistently better. Although in Asturias, northern Spain, they appreciate good quality, full-flavoured beef from older animals, the southerners sparingly eat yearling, which is not known for its great quality. Chuletón is a single, big rib eye steak on the bone that is traditionally cooked over charcoal, rested, sliced and shared. If you have a butcher who carries dry-aged beef, ask for it specifically.


  • one 500 g (1 lb 2 oz) rib eye fillet, on the bone fine sea salt
  • 1 tablespoon thyme leaves
  • extra virgin olive oil, to serve
  • sea salt flakes, to serve


Allow the steak to come to room temperature.

To cook your steak medium–rare, preheat the barbecue grill or grill (broiler) to medium–high. Season the steak on both sides with a generous pinch of fine sea salt, some freshly ground black pepper and a sprinkle of thyme leaves.

Put the steak on the grill for 5 minutes. Turn the steak 90 degrees to get even crosshatch markings and cook for 3 minutes. Season the steak again then flip it. Season it again with a little more sea salt, pepper and thyme and cook it for 5 minutes. Allow to rest, uncovered, somewhere warm for 5–10 minutes.

Remove the fillet from the bone, reserving the bone, and slice the meat into 1 cm (½ inch) thick slices. To serve, lay the slices like a deck of cards on the bone, on a warmed plate. Dress with the very best extra virgin olive oil and sea salt flakes.