I get asked this almost every night, so here it is. The chuletón has no strange secret. It has patience. It is a Vacum bone-in ribeye, aged for 30 days in our ageing room, and we always do it the same way.
First, the ageing room
The cuts stay there until the fat and the flavour are where we want them. No rush. A freshly delivered cut just does not taste the same, and you notice it on the first bite.
Then, the embers
Coarse salt and real fire. Live embers, no griddle. One side, then the other, watching the fat more than the clock. We want a crust outside and the juice inside, that is where all the flavour is.
At the table
We do not carve the chuletón in front of you. I show you the cut at the table, or a few so you can pick, and it comes out already sliced with its sides. That way it arrives hot. A bit of flaky salt at the end and that is it.
A cut is usually around a kilo, so it is for sharing. If you are not sure how you want it cooked, just ask me, that is what I am here for.
