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Spanish Steak


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Spanish Steak

Post by Lobo on Sun Jan 24, 2016 10:42 pm

Spanish Steak

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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
In Spain's Basque region, outdoor grilling is done on a grand scale with massive rib steaks called chuletones that are cooked over aromatic hardwoods. Our grilled rib-eye steak is inspired by this regional tradition. Serve the succulent steak with smoked vegetables.

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  • 1 bone-in rib-eye steak, about 20 oz.
  • Sea salt and freshly ground pepper, to taste

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Wine Pairing

This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.


Season the steak generously with salt and pepper. Let stand at room temperature for 30 minutes.

Prepare a hot fire in a charcoal grill. Grill the steak, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking.

Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the meat off the bone, then thinly slice against the grain. Serve immediately. Serves 2.
Williams-Sonoma Kitchen.

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