Receta de chuletón de ternera a la parrilla

Ingredientes

• 2 ribeye steaks (12-14 ounces/340-400 grams each)
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil

Preparación

1. 1

   Allow ribeye steaks to reach room temperature for 30-60 minutes, ensuring even cooking. Thoroughly blot moisture from the meat’s surface using paper towels to promote optimal searing.

2. 2

   Thoroughly clean grill grates and apply a light coating of oil. Heat grill to intense direct heat between 450-500°F, creating perfect grilling conditions.

3. 3

   Massage olive oil across both surfaces of the steaks, ensuring complete coverage. Create a robust seasoning blend by generously sprinkling salt, pepper, ground coriander, garlic powder, onion powder, and cayenne pepper across entire steak surfaces.

4. 4

   Position steaks directly over high heat zones. Sear first side for 2-4 minutes until a rich, golden crust develops, creating beautiful caramelization and deep flavor profiles.

5. 5

   Carefully monitor internal meat temperature using a precise meat thermometer. Target temperatures include rare (125°F), medium rare (135°F), medium (145°F), medium well (155°F), and well done (160°F).

6. 6

   Transfer steaks to indirect heat zones if additional cooking time is required. Continue grilling 4-6 minutes per side, adjusting placement to achieve desired doneness without burning.

7. 7

   Remove steaks from grill and let them rest undisturbed for 5 minutes. This crucial resting period allows internal juices to redistribute, ensuring maximum tenderness and flavor retention.

8. 8

   Slice steaks against natural muscle grain and serve immediately while maintaining optimal temperature and juiciness.