INCREIBLE receta de CHULETÓN a 850º

bone-in ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin is leaner and cheaper, while chuck eye offers a similar flavor profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a good flavor for grilling.

Take the ribeye steak out of the fridge a few hours before cooking to let it reach room temperature.

Season the steak with Maldon salt and freshly ground black pepper on both sides, massaging it in.

Place the seasoned steak in a vacuum bag and seal it carefully to avoid losing the salt.

Cook the steak sous-vide at 57 degrees Celsius for 2 hours.

After cooking sous-vide, remove the steak from the bag and dry it well.

Preheat the grill to 850 degrees Fahrenheit.

Sear the steak on the hot grill for 2 minutes on one side until browned, then flip and sear for another 2 minutes.

Let the steak rest for 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens