Spanish Chuletón de Ávila - Perfectly Grilled Ribeye

Introduction

Chuletón de Ávila is a premium Spanish ribeye, known for its rich marbling and deep aged flavors. By grilling it on the Arteflame grill, you’ll achieve an incredible crust while keeping the inside perfectly tender. Let’s fire up the grill and get started!

Ingredients

• 1 Chuletón de Ávila (2–3 inches thick, bone-in ribeye)
• Coarse sea salt
• 2 tbsp unsalted butter
• Freshly cracked black pepper (optional)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins inside the grill and stack firewood over them.
3. Light the napkins and let the fire burn for about 20 minutes until you have a steady, hot fire.

Step 2: Season the steak

1. Generously coat both sides of the ribeye with coarse sea salt.
2. Let the steak sit at room temperature for about 30 minutes while the grill heats up.

Step 3: Sear the steak on the center grill grate

1. Preheat the center grill grate to over 1,000°F.
2. Place the ribeye on the grate and sear for 2 minutes per side to create a rich, golden crust.

Step 4: Finish on the flat cooktop

1. Move the steak to the outer griddle cooktop, where the heat is lower, and add butter on top.
2. Cook to desired doneness, flipping occasionally.
3. Use a meat thermometer: Remove it when it's 15°F below your target temperature.

Step 5: Rest and serve

1. Transfer the steak to a cutting board and let it rest for 10 minutes.
2. Slice against the grain and serve with a sprinkle of freshly cracked black pepper.

Tips

• Always let the steak rest before slicing to allow juices to redistribute.
• Use butter instead of oil for a richer flavor.
• Monitor internal temperature with a meat thermometer for perfect doneness.
• For an extra smoky flavor, use oak or hickory firewood.

Variations

1. Garlic Butter: Add crushed garlic to the butter for a richer depth of flavor.
2. Herb-Infused: Finish with fresh rosemary or thyme for an aromatic twist.
3. Spicy Kick: Sprinkle with smoked paprika or chili flakes before grilling.
4. Truffle Butter: Top with truffle-infused butter for a luxurious finish.
5. Smoky Wood: Use mesquite wood for a stronger, authentic Spanish smoky flavor.

Conclusion

Grilling a Chuletón de Ávila on the Arteflame grill brings out its ultimate flavor and texture, creating a steakhouse-quality dish right at home. Enjoy this exquisite Spanish classic with your favorite sides and a great wine pairing.

Best pairings

• Roasted potatoes with herbs
• Grilled asparagus with lemon
• Spanish red wine (Ribera del Duero or Rioja)
• Grilled mushrooms with butter
• Charred Padron peppers