05/10/2025
Good Sunday read No.2
In today’s post, I would like to bring your attention to one of the true cuisine specialties in Spain, particularly associated with Basque traditions- Chuletón de buey.
What is Chuletón de buey? It is a thick-cut, bone-in ribeye steak specifically from an older, well-aged ox (buey). It is prized for its deep, rich flavor, dense marbling, and juicy texture, often aged to intensify its taste. Typically grilled over high heat, such as a wood fire (a la brasa), and served rare or medium-rare to preserve its succulent quality and form a crispy crust. It can wait up to 3 kg.
Since great quality food doesn’t need any additional “decoration”, Chuletón de buey is simply seasoned with course salt. Served with bold, full-bodied red wine (from Rioja or Priorat), it is true heaven on earth.
Spain has a great steak culture. However, “most travelers go to Spain with notions of just eating tapas, paella and seafood, and since the Spanish are the second biggest per capita seafood eaters on earth after the Japanese, this notion is fitting. But as a result, Spain’s excellent steaks are often overlooked”
Legendary food writer Jeffrey Steingarten (The Man Who Ate Everything) is one of many devotees who says the best steak he ever had was in Spain.
Next time you are in Barcelona, schedule your GustoFood day. I will introduce you to the restaurant with the most fabulous Chuletón de buey in town.
The pleasure of your company.
GustoFood by Agata Nesterowicz
