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Guides · barbecue, technique and the Spanish counter
Meat guides for cooks who live in Spain
If you have just moved here and the grill, the counter and the label all feel a little foreign, these guides are written for you. How to light the fire, when to salt, what temperature is medium-rare, how to read a Spanish meat label, and how to choose between two cuts that look the same. Written by a butcher, with the Spanish words you will hear at the counter and temperatures in Celsius and Fahrenheit.
At the barbecue
How to light a charcoal barbecueLight a charcoal barbecue with a chimney starter: 15 minutes, no firelighters. How to tell when the coals are ready, the hand test and the two-zone fire.- How to grill a chuletónGrill a chuletón or côte de boeuf over charcoal: salt an hour ahead, fat edge first, 3 minutes a side, finish on the gentle zone to 52 °C, rest 8–10.
- How to grill skirt steak (entraña)Skirt steak is entraña in Spain. Hot fire, 4–5 minutes membrane side, 3–4 the other, off at 52 °C, rest 5, slice across the grain. Never past medium-rare.
- Asado a la cruzAsado a la cruz, Argentinian cross grilling: fire beside the meat, bone side first, brine every 30 minutes. Beef ribs 4–5 hours, half a lamb 3–4.
- Authentic chimichurri recipeAuthentic Argentinian chimichurri: parsley, garlic, oregano, chilli, red wine vinegar, olive oil. Hot water first, oil last, rest 24 hours. No coriander.
Technique
- Steak doneness and al puntoRare, medium-rare and medium in °C and °F, with the Spanish words: poco hecho, al punto, hecho. What al punto means and how to order steak in Spain.
- When to salt steakSalt steak as it goes on the heat, or 40 minutes to 12 hours ahead if it is over 3 cm. Never in between. Which salt to buy in Spain (sal gruesa).
- Resting meat: how long and whyRest a thin steak 3–4 minutes, skirt 5, a chuletón 8–10, a whole loin 15–20. Why resting works, how to keep meat warm, and the 3–5 °C carryover.
- How to cook ox cheekOx cheek (carrillada): 2.5–3 hours in a covered pot or 45–50 minutes under pressure, 250–300 g raw per person. Delivered chilled on Thursdays.
- Cutting a whole loin into steaksBuying a lomo entero: chuletones of 4–5 cm on the bone, entrecots of 2.5–3 cm boneless, yield and freezing. Whole loins delivered chilled on Thursdays.
Choosing and understanding
- Lomo alto vs lomo bajoLomo alto is ribeye, lomo bajo is UK sirloin (US striploin), and entrecot can be either. How to choose; delivered chilled on Thursdays in Spain.
- Chuletón vs entrecotChuletón is loin on the rib bone, 4–5 cm, for the barbecue; entrecot is the same muscle boneless, 2–3 cm, for the pan. Delivered chilled on Thursdays.
- Fillet vs ribeyeFillet (solomillo) is the most tender steak; ribeye (entrecot de lomo alto) has more flavour. How to cook each. Delivered chilled on Thursdays in Spain.
- What is churrasco?Churrasco in Spain is thin cross-cut short ribs, often pork. In Argentina a steak, in Brazil a method. Beef churrasco delivered chilled on Thursdays.
- How much steak per personChuletón on the bone 400–500 g a head, entrecot 250–350 g, solomillo 200–250 g. Portions for 2, 4 and 8. Order by Wednesday, delivered Thursday.
- Reading a Spanish meat labelFecha de caducidad vs consumo preferente, nacido/criado/sacrificado en, añojo, vaca, buey: a Spanish beef label line by line. Thursday delivery.
The cuts these guides talk about
Each guide ends with the pieces it was written for. These are the ones that come up most.
Chuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón de vaca retinta, 1 kg aprox.63,90€ VAT incl.Add to basket2 retinto cow entrecôte steaks, 650 g
2 entrecots de vaca retinta, 650 g34,90€ VAT incl.Add to basketWhole fillet (tenderloin), retinto yearling beef
Solomillo de añojo retinto Price range: 47,90€ through 50,50€ VAT incl.Choose weightSkirt steak (entraña), retinto yearling beef, 1.5 kg
Entraña Añojo Retinto 1,5 KG44,90€ VAT incl.Add to basketOx cheek (carrillada), retinto yearling beef, frozen
Carrillada de añojo31,90€ VAT incl.Add to basketWhole picanha (rump cap), 100% retinto, 1.5–2 kg
Picanha 100% Retinto, pieza completa 1,5 a 2 kg59,90€ VAT incl.Add to basketGourmet BBQ box: the grill master’s selection (approx. 5.5 kg)
Kit Barbacoa Gourmet · Selección del Maestro Parrillero199,90€ VAT incl.Contains processed meat: ask us for the allergen listView product
