Chuleton or T-bone Steak from Avila

Avila’s T- bone steak

Although the meat and delicatessen in Castilla y León are well known, T/bone steak is one of Spanish traditional recipes that are worth mentioning. T-bone steak is the dish that make up the amazing cuisine of the province of Ávila, without playing down the renowned “yemas de Santa Teresa” (a sweet made with egg yolk and sugar) or other specialties like “judías del barco” (white beans with chorizo in a thick sauce) and “patatas revolconas” (a potato dish with bacon, paprika, peppers and onions)

Avila’s beef carries a seal of quality called Denominación de Origen developed by The Ministry of Environment and Rural and Marine Affairs in Spain. In addition, Ávila’s T-bone steaks are very famous thanks to their special flavor and texture. Although T-bone steak is the most popular meat in Ávila, the roasted suckling pig, the goat, and several big game animals are also typical dishes.

Ávila T-bone steak is usually eaten grilled and usually weighs between about five hundred and six hundred grams. That is why we would say this is a one-course meal.

Preparation

For its preparation we need to gather a T-bone steak, oil, coarse salt, thyme and rosemary flowers, potatoes and lettuce (as an accompaniment). Once cut along the T-bones with aroma of thyme and rosemary flowers, and oil, marinate for 5 minutes.Then fry the potatoes with plenty of very hot oil. As in the case of any other recipe you can choose to cut the potatoes into rectangular or square slices, according to our taste. Then place the T-bone on the grill (grill it more or less according to your taste, although tender pieces are more juicy). Finally sprinkled it with coarse salt (which avoids the loss of juices during preparation) and serve with salad and fried potatoes.

There are many Spanish restaurants featuring this dish, although it is not so easy to find a good restaurant where the T-bone steak is truly of Ávila and with Ávila’s beef high quality. In fact there is a huge difference between the beef within the province of Ávila. However, Ávila’s T-bone steak deserves to be tasted, if possible, coupled with a good Spanish wine.