Craving a restaurant-quality steak at home? Whether on the grill, over charcoal, or on the stovetop, this Chuletón a la Plancha is juicy, tender, and perfectly seared! Bring out the rich, buttery flavors of a T-bone or bone-in ribeye.
There’s nothing like a perfectly seared chuletón steak! The deep golden crust, the juicy, melt-in-your-mouth center is just pure steak bliss! The secret? A bold, flavor-packed marinade. Just like I do with alambres de res (beef kabobs) and chuzos de carne (Colombian beef skewers), I let these steaks soak in a delicious mix of soy sauce, Worcestershire sauce, fresh garlic, olive oil, and a squeeze of lemon juice. Let it work its magic for at least two hours, or if you really want next-level flavor, marinate them overnight. Trust me, it’s worth the wait!