Grill & BBQ
Chuletón a la Brasa
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A thick beef chop on the bone: roast on the outside, then finish cooking in the indirect zone. A thermometer helps with control.
Timing
- Preparation: 25 min.
- Cooking: 35 min.
- Minimum core temperature: 63 °C; then rest for at least 3 minutes.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 435 kcal
- Protein
- ≈ 49.4 g
- Carbohydrates
- ≈ 0.3 g
- Fat
- ≈ 26.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 385–485 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.2 kg beef chop (chuletón) · ≈ 960 g · Edible amount without bones or shells
Rind Hochrippe, roh (U235100)
Starting amount × assumed fraction (calculation scenario): 1200 g × 80% = 960 g
Varied quantity range: 840–1080 g - 1 tsp black pepper · ≈ 2.5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - 2 tablespoons olive oil · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 15g salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg beef chop (chuletón)
- 15g salt
- 1 tsp black pepper
- 2 tablespoons olive oil
Instructions
- Pat the thick chop dry and season with salt.
- Create a crust over strong direct heat; then move to indirect zone.
- Cook until at least 63 °C in the thickest part and let rest for three minutes.
- Cut into slices, pepper and drizzle with oil.
Tips
- Equipment: Charcoal barbecue
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: With two heat zones, large cuts can be controlled better.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
