Guía definitiva para cocinar chuletón de ternera al revés en casa (Vídeo)

Ingredientes

• 450 g ribeye steak (1.5 inches thick (note 1))
• 20 g cooking oil (note 2)
• 25 g butter (note 3)
• Salt and pepper to taste

Preparación

1. 1

   Prepare your steak as mentioned, taking into consideration which type and grade you bought. This USDA prime wet aged. Season and left to dry brine in the fridge overnight, then brought up to room temperature before searing. If you are using a dry-aged ribeye then season with salt just before searing. Do not add pepper. It will burn. We add pepper when serving.

2. 2

   Heat your skillet until properly hot. Add a touch of high smoke point oil, then sear the steak, moving it around constantly and flipping often to ensure an even dark brown crust. Once the Steak reaches an internal temperature of 115 °F (46.11 °C), measured with a meat probe, you add the butter and aromatics if using them. Baste for a minute with browned foaming butter, then remove the steak from the heat as well as the brown butter.

3. 3

   Rest the ribeye over a wire rack and monitor the temperature. The internal temperature will keep rising due to residual heat. Once it comes to a halt, around 131 °F (55 °C) it's ready to slice and serve.

4. 4

   Carve the steak, pour the brown butter over it, and season to your liking with a bit of flaky salt and freshly ground black pepper before serving with your favorite steak sides.