Adobo para chuletón de ternera

Ingredientes

• 2 Ribeye steaks
• 2 tablespoons canola oil
• salt and pepper to taste
• 1/4 cups soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry oregano
• 1/2 teaspoon Maille Old Style Whole Grain Dijon mustard
• 1 tablespoon Brazilian sofrito (or 3 garlic cloves, minced)
• 2 tablespoons unsalted butter
• Fresh thyme or parsley for garnish (optional)

Preparación

1. 1

   Season the steaks with salt and pepper, on both sides, and set aside.

2. 2

   In a small bowl or meauring cup, mix in the soy, the Worcestershire, the oregano, the mustard and the garlic.

3. 3

   Add the steaks and the marinade to a gallon-sized plastic bag. Marinate on the counter for at least 15 minutes, to no longer than an hour.

4. 4

   When the steaks are done marinating, remove them from the ziplock bag and pat them dry with a paper towel.

5. 5

   Either grill them, or cook them on a hot skillet on stovetop to the desired doneness.

6. 6

   --- Grilling: ---

7. 7

   Heat your grill to high, and brush the steaks with the oil. Place the steaks on the grill and grill them on both sides until desired doneness (see chart above). Remove the steaks from the grill and transfer them to a cutting board. Let them rest 5 minutes before cutting. Top the steaks with butter, sprinkle some finishing salt and fresh herbs for serving.

8. 8

   --- Pan Frying: ---

9. 9

   Heat a large 12inch cast iron skillet, until it starts to "smoke." Add the oil, and then the steaks and let them sear until enough of the crust has formed and the steaks no longer sticks to the pan. Flip and repeat and cook to desired doneness (see chart above). Transfer steaks to a cutting board and let them rest 5 minutes before cutting. Top the steaks with butter, sprinkle some finishing salt and fresh herbs for serving.