Chuleton a la Plancha (Ribeye Steak)
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.
Servings: 2
Calories: 674kcal
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.
Nutrition
Serving: 2 | Calories: 674kcal | Carbohydrates: 16g | Protein: 2g | Fat: 68g | Saturated Fat: 19g | Sodium: 2346mg | Potassium: 276mg | Fiber: 2g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 1mg