The large bone-in rib steak, or chuletón, is one of the most sought-after cuts—and one of the easiest to find disappointing when it is bought without enough information.
Before choosing, check the weight, thickness, fat, ageing and how you intend to cook it.
Weight and thickness
A good thickness makes it easier to control the sear, the centre and the resting time. With bone-in cuts, remember that part of the stated weight is not edible.
Fat and marbling
Fat contributes flavour and juiciness, but it should suit the diners' preferences. Look at both the marbling and the external fat cover.
Ageing
Balanced ageing can add complexity. Do not automatically chase the highest number; consider the experience and the occasion.
Bone-in or boneless
The bone adds presence and changes how the cut cooks. A boneless cut may be more practical for individual portions.
Grill or griddle
Use strong heat, a dry surface, sufficient resting time and the right final slicing technique. Avoid moving the steak continuously.
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