Cómo hacer chuletón a la parrilla

Ingredientes

• 24 ounce bone-in ribeye steak
• kosher salt
• freshly ground black pepper
• 2 tablespoons unsalted butter

Preparación

1. 1

   Sprinkle the steak liberally kosher salt and freshly ground black pepper, making sure all sides of the steak are covered. Wrap in plastic wrap and place in the refrigerator for 12 hours or overnight.

2. 2

   Remove the steak from the fridge and allow to come to room temperature before grilling.

3. 3

   Bring a grill or charcoals to high heat and add the steak to the grates. Grill for about 10 minutes per side, rotating every few minutes to achieve grill marks. Move the steak to a cooler part of the grill (or if using gas turn off one side) and cook for 20-25 minutes or until the steak registers 135 degrees F for medium rare, turning occasionally as it cooks.

4. 4

   Remove from the grill to a platter and slather with butter. Tent the steak with aluminum foil and let rest for 10 minutes. Slice and serve with sautéed mushrooms if desired.