A simple guide to cook chuletas at home
For this guide we used our bone-in sirloin/ribeye chuleta steak, but the same timings will work for any chuleta of around 750 grams.
Chuleta Steak +/-750g
Remove chuleta from fridge 1 hour before cooking.
Heat your oven to 200 degrees Celsius.
Remove all packaging and pat dry chuleta to remove moisture.
Season chuleta generously with salt on all sides (pat salt on steak). Don't worry, the meat will take just as much as it needs.
Heat up a thick-bottom pan or cast iron pan, add oil and wait to see it start to smoke.
Place your chuleta on the pan - on the fat side first. Sear for 1 minute.
Turn chuleta on one of its main sides and sear for 3 minutes. Then turn it to the other side and sear for 3 more.
Remove your chuleta from the heat, place it on a cooking tray and place in the oven for 8 minutes for a medium rare cooking point.
Add 2 more minutes for medium, and 4 minutes for well-done.
After you remove your chuleta from the oven cover the tray with kitchen foil and let the meat rest for 5 minutes before slicing. This ensures juices remain inside.
Slice your chuleta and enjoy!
Please remember ovens vary greatly. You know your oven best so do adapt the oven timings if necessary.