Craving a restaurant-quality steak at home? Whether on the grill, over charcoal, or on the stovetop, this Chuletón a la Plancha is juicy, tender, and perfectly seared! Bring out the rich, buttery flavors of a T-bone or bone-in ribeye.
There’s nothing like a perfectly seared chuletón steak! The deep golden crust, the juicy, melt-in-your-mouth center is just pure steak bliss! The secret? A bold, flavor-packed marinade. Just like I do with alambres de res (beef kabobs) and chuzos de carne (Colombian beef skewers), I let these steaks soak in a delicious mix of soy sauce, Worcestershire sauce, fresh garlic, olive oil, and a squeeze of lemon juice. Let it work its magic for at least two hours, or if you really want next-level flavor, marinate them overnight. Trust me, it’s worth the wait!
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Why We Love this Recipe
- That Crust, Though! – There’s nothing better than that deep golden sear on a steak. It locks in all the juices and gives you that perfect crispy-on-the-outside, juicy-on-the-inside bite. Trust me, it’s the best part!
- The Marinade is Everything! – A mix of soy sauce, Worcestershire, garlic, olive oil, and lemon juice? Yes, please! It seeps into the meat, making every bite ridiculously flavorful without overpowering that natural steak goodness.
- No Fancy Equipment Needed – Whether you’re grilling over charcoal, using a gas grill or a skillet, this recipe is delicious!
- Tastes Like a Steakhouse (but Better!) – Who needs overpriced restaurant steaks when you can make this at home? Juicy, tender, and packed with flavor!
- Marinate Now, Enjoy Later – Busy? No problem. Let the steak soak up all the flavor overnight, and when you’re ready to cook, it’s ready to go!
- Because You Deserve a Steak Like This! – There’s something about cooking a thick, juicy chuletón that feels like a treat. Whether it’s a special occasion or just a Tuesday, this steak makes any meal feel like a celebration!
Ingredients
- T-Bone Steaks or Bone-In Ribeyes – Both are winners, so take your pick! T-bones give you the best of both worlds, tender filet on one side, flavorful strip steak on the other. But if you ask me, bone-in ribeyes are next level! The rich marbling melts into the meat as it cooks, making every bite insanely juicy and packed with flavor. Either way, both are bold, buttery, and absolutely mouthwatering.
- Soy Sauce – This is the secret to deep, rich flavor! It soaks into the meat, enhancing its natural juices without making it taste overly salty or like a “soy sauce steak.” Instead, it adds just the right amount of flavor and helps create that beautiful, caramelized crust when searing. Trust me, you’ll taste pure, juicy steak with just a hint of extra depth!
- Worcestershire Sauce – That little something extra! It brings a tangy, slightly sweet, and savory depth that enhances the natural juices of the steak.
- Lemon Juice – A splash of brightness! It helps tenderize the meat while adding a hint of citrusy freshness to balance the bold, savory flavors.
- Garlic – Because let’s be honest, steak without garlic just isn’t the same! It seeps into the meat, adding bold, savory depth and that irresistible aroma that makes every bite downright delicious.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Steak Cuts – I personally love T-bone or bone-in ribeye, but you can certainly use whatever steak cut you have available or a preferred cut. Just note, cooking times will vary, depending on the thickness of the steak.
- Worcestershire Sauce – Use a little balsamic vinegar instead for a similar tangy kick, or even a few drops of liquid smoke does wonders.
- Garlic – Use freshly minced garlic, garlic puree or even garlic powder. If using garlic powder, add about a teaspoon or so to the marinade.
- Lemon Juice – You can also use lime juice instead of lemon. Both work great in this recipe.
- Add Some Heat – If you love a little spice on your steaks, add a pinch of red pepper flakes to the marinade.
- Grilling Variations – If you’re grilling over charcoal, you can add hickory or mesquite wood chips for a smokey, campfire-like flavor.
How to Cook Chuleton (Three Ways)
Step 1: In a bowl, whisk together all the marinade ingredients until well combined.
Step 2: Place the steaks in a shallow dish or large resealable bag (Image 1). Pour the marinade over the steaks, making sure they are fully coated. Cover and refrigerate for at least 2 hours, or for even deeper flavor, let them marinate overnight.
Follow the instructions below, for cooking your steaks on a gas grill, charcoal grill or pan.
How to Cook Steaks on the Grill
Step 1: Remove the steaks from the refrigerator 15-30 minutes before cooking to let them come to room temperature for even cooking. Preheat your grill to medium-high heat (450-500°F) for 15 minutes to ensure a perfect sear.
Step 2: Brush the grill grates with vegetable oil to prevent sticking and achieve a perfect char on the steaks.
Step 3: Place the steaks on the hot grill and cook for 1 ½ to 5 minutes per side, depending on your desired doneness.
Step 4: Flip the steaks and cook for another 1 ½ to 5 minutes on the other side.
Step 5: Remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute, keeping them tender and juicy.
Refer to the cooking chart below for exact times to achieve your preferred doneness.
How to Cook Steaks on a Charcoal Grill
Step 1: Preheat the charcoal grill by lighting the charcoal and allowing it to burn until the coals develop a white ash coating.
Step 2: Lightly brush vegetable oil on the grill grate.
Step 3: Add the steaks and cook for 1 ½ to 5 minutes per side. (Note: Follow the cooking chart below for cooking times).
Step 4: Remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute and prevent dryness.
How to Cook Steaks on the Stovetop
Step 1: Heat a heavy skillet such as a cast iron skillet or stainless steel skillet over medium-high heat until very hot.
Step 2: Add two tablespoons of vegetable or corn oil to the skillet and carefully add one steak at a time to cook. Cook for 1 ½ to 5 minutes on one side depending on the thickness and desired doneness. (Note: Follow the cooking chart below for cooking times).
Step 3: Flip the steak over and cook for an additional 1 ½ to 5 minutes. Remove the steak and set aside on a plate. Repeat the same process with the other steak.
Step 4: Once the steaks are done, allow them to rest for a few minutes before serving so the juices can redistribute.
Steak Cooking Times
Depending on the thickness of your steaks and how well done you like it cooked, you can follow the chart below as a cooking guide.
Note: This is just a guide and not meant to be precise as the skillet and heat level you use will make a difference on how well your steak is cooked.
Craving more delicious steak recipes? Try this Steak with Mushrooms and Onions from Creme de la Crumb. Delicious!
Expert Tips
- Let the Steaks Come to Room Temperature – Taking them out 15-30 minutes before cooking ensures even cooking and better searing.
- Drain the Steaks Before Searing – Do not cook the steaks with the marinade or they will boil instead of getting a beautiful golden sear. Drain the marinade and excess moisture before cooking.
- Allow the Steaks to Rest – Letting the steak rest for 5-10 minutes after cooking allows the juices to redistribute, keeping the meat juicy and tender.
- Use a Meat Thermometer – If you have a thermometer, use it for precise cooking.
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
- Well-done: 160°F+
- For the Best Crust, Avoid Flipping too Soon – Let the steak develop a deep golden-brown crust before flipping. If it sticks, it’s not ready yet!
- Slice Against the Grain – When eating, cut the steak against the grain to maximize tenderness.
Recipe FAQ’s
For the best flavor, marinate the steaks for at least 2 hours, but overnight is ideal for deeper infusion.
No! The soy sauce enhances the flavor and makes them extra savory. In addition the marinade balances out with lemon juice, Worcestershire sauce, and garlic, so you won’t end up with a “soy sauce flavored steak.”
Yes! This marinade works for any cut of steak. Favorites include T-bone, ribeye, New York strip, porterhouse, skirt steak and sirloin. Just adjust cooking times based on thickness.
If the steaks have been marinated long enough, additional seasoning isn’t necessary. However, if you’re working with a shorter marinade time, a light sprinkle of salt and pepper before cooking will help to enhance the flavor.
Dishes to Serve with Chuletón
📖 Recipe
Chuleton a la Plancha (Ribeye Steak)
Ingredients
Steaks
- 2 T-bone or rib eye steaks at least 1 inch thickness
- ⅓ cup soy sauce
- ¼ cup lemon juice
- ½ cup olive oil
- ¼ cup worcestershire sauce
- 2 teaspoons garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon onion powder
- teaspoon black pepper
- ½ teaspoon salt
Chimichurri Marinade
- ⅔ cups fresh cilantro
- ¼ cup red wine vinegar
- 5 garlic cloves peeled
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1 small onion finely chopped
- ¼ cup water
- ¼ cup olive oil
Instructions
Steak Marinade
- In a bowl, whisk together all the marinade ingredients until well combined.
- Place the steaks in a shallow dish or large resealable bag. Pour the marinade over the steaks, making sure they are fully coated. Cover and refrigerate for at least 2 hours, or for deeper flavor, let them marinate overnight.
Cooking Steaks on the Grill
- Remove the steaks from the refrigerator 15-30 minutes before cooking to let them come to room temperature for even cooking. Preheat your grill to medium-high heat (450-500°F) for 15 minutes to ensure a perfect sear.
- Brush the grill grates with vegetable oil to prevent sticking and achieve a perfect char on the steaks.
- Place the steaks on the hot grill and cook for 1 ½ to 5 minutes per side, depending on your desired doneness.
- Flip the steaks and cook for another 1 ½ to 5 minutes on the other side.
- Remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute, keeping them tender and juicy.
Cooking the Steaks on a Charcoal Grill
- Preheat the charcoal grill by lighting the charcoal and allowing it to burn until the coals develop a white ash coating.
- Lightly brush vegetable oil on the grill grate.Add the steaks and cook for 1 ½ to 5 minutes per side.
- Remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute and prevent dryness.
Cooking the Steaks on the Stovetop
- Heat a heavy skillet such as a cast iron skillet or stainless steel skillet over medium-high heat until very hot.
- Add two tablespoons of vegetable or corn oil to the skillet and carefully add one steak at a time to cook. Cook for 1 ½ to 5 minutes on one side depending on the thickness and desired doneness.
- Flip the steak over and cook for an additional 1 ½ to 5 minutes. Remove the steak and set aside on a plate. Repeat the same process with the other steak.
- Once the steaks are done, allow them to rest for a few minutes before serving so the juices can redistribute.
Chimichurri Marinade (Optional)
- Add vinegar, garlic, crushed red pepper, salt, cilantro, parsley, oregano and water to a blender.
- Pulse ingredients until blended.
- Add mixture to a bowl and add olive oil and chopped onions.
- With a fork whisk together until mixed well. Set aside.
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