Steakcraft: Chuleton de Buey a La Brasa at Tertulia


Behind the scenes of New York's premium dry-aged steaks. An in-depth look at the aging, cooking, and presentation of New York's premium dry-aged steaks from beef expert Nick Solares.

[Photographs: Nick Solares]

Editor's Note: Please welcome longtime contributor Nick Solares back into the Serious Eats fold. On Steakcraft, he'll look into the makings of New York's premium steaks, with lots of juicy photos along the way. Take it away, Nick!—M.F.

Steak Fact Sheet

Cut: Ribsteak
Grade: USDA Prime
Dry Aged?: Yes, 40 Days
Pre-Cooked Weight: 32 oz.
Price: $92, serves 2
Price per Ounce: $2.90

Spanish is the new Italian and the ribsteak is the new Porterhouse. There is little doubt that Spanish cuisine is taking the world by storm these days, and here in New York, Seamus Mullen has rightfully been credited with helping to popularize Spanish cooking, first at Boqueria and most recently at Tertulia, his West Village hot spot. While the menu at Tertulia is unabashedly Spanish, it is also in New York. What's hot in New York these days? Ribsteaks for two.

While most of the menu at Tertulia veers towards tapas and small plates, the Chuleton de Buey a La Brasa—grilled ribsteak—is the polar opposite. A masterful hunk of 40-day dry aged USDA prime ribsteak is cooked over coals, imbuing it with a distinct smokiness that compliments the pronounced tang from the aging. It comes sliced for easy sharing and is aided and abetted by romesco, piperrada, and fingerling potatoes. While the $92 makes it by far the most expensive menu item at Tertulia, it is fairly priced for a steak of this quality.

Check out the slideshow to see how it gets made.


359 6th Avenue, New York, New York 10014 (map) 646-559-9909