Spanish Rib Eye


Preparation info

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Appears in


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.