Skip the fancy steakhouse and make a delicious, juicy Chuleton a la Plancha right at home. These delicious pan seared Rib Eyes are marinated in a quick, delicious chimichurri sauce, pan seared and ready to be served on the table in under 10 minutes!

Wondering what Chuleton a la Plancha is?! Well first let me start by saying, if you enjoy a delicious juicy steak, then you will love chuleton!

Chuleton simply refers to a “large steak.” While a la plancha means “cooked in a skillet or flat grill plate.” Hence, Chuleton a la Plancha.

A chuleton steak is usually large enough to feed two people and usually a T-bone or Rib Eye steak.

I love and prefer Rib Eye steak. Definitely prefer it over a T-bone, so for today’s recipe, I am using rib eyes!

Rib eyes have lots of fat marbling which=YUM!

It melts right into the steak as it cooks, making them superbly flavorful, juicy and tender. Exactly what you want in a steak!

Cooking Rib Eyes

In my opinion, rib eyes are best grilled over an open flame of smoked charcoal. However, sometimes for me that’s not always possible.

Sometimes, I simply don’t have enough time to wait on the charcoal to be ready.

Maybe this is you too! If so, try this pan seared steak recipe for a quick delicious alternative.

Or maybe you ran out of charcoal but are still craving a delicious juicy steak.

Or maybe you simply just don’t own a grill.

Whatever the reason, don’t worry because these rib eyes can quickly and deliciously be cooked right on your stove top!

At the end of the day, the key to a really good steak are two things.

Seasoning and heat!

Don’t miss out on a good steak when the craving strikes!

Simply season generously and always cook steaks on a super hot skillet or grill pan.

This will guarantee the steaks are nicely crusted on the outside but perfectly juicy and tender on the inside!

Seasoning Rib Eyes

So what about seasoning?

Whether you’re cooking steaks in a pan or over the grill, seasoning is very important.

Sometimes, I just enjoy a generous sprinkle of salt and pepper and that’s all. While other times, I prefer my steaks to marinate in soy sauce, garlic and citrus juices.

Sometimes just a garlic herb butter.

But another family favorite is rib eye steaks marinated in chimichurri sauce!

It’s quick and easy to make the chimichurri marinade. Combine the ingredients in a blender and walla! All done!

Chimichurri Sauce Marinade

2/3 cups fresh cilantro, loosely packed
1 cup flat leaf parsley, loosely packed
¼ cup red wine vinegar
5 garlic cloves, peeled
1 tsp dried oregano
1 tsp salt
¼ tsp crushed red pepper flakes
1 small onion, finely chopped
¼ cup water
½ cup oil

Steaks

2 Rib Eye Steaks, at least 1 inch thick
salt and pepper, to taste
1 tbsp vegetable oil

Once you’ve made the chimichurri sauce, the hard work is done. Easy peasy!

Time to marinade the steaks!

First begin with rinsing the steaks and pat dry with paper towels.
Place steaks in a ziploc bag or place on a plate or large container.
Cover steaks with half of the chimichurri marinade and set aside for 30 minutes. (Save the other half of the sauce/marinade)
After steaks have marinated, top with salt and pepper on both sides of steak.

Time to cook the chuletons!

Bring a skillet (preferably a cast iron skillet) to medium high heat.
Add a tablespoon of vegetable oil to skillet.
Depending on how large your skillet is, add one or two steaks at a time.
Cook for 2-3 minutes on each side depending on how thick the steak is and how well you like your steak cooked. (Also do not disturb steak as it is cooking on each side)
Remove steaks and place on a plate.
Allow steaks to rest for 5 minutes before serving.
Serve steaks and top each with a tablespoon or more of the remaining chimichurri sauce.

Enjoy!

Steak Cooking Times

Depending on the thickness of your steaks and how well 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.