Super Chuleton De Buey (35oz) Recipe

Inspired by Jamon Iberico Pata Negra Restaurant

Time2h 30m

Serves2

Make Super Chuleton De Buey (35oz) Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with Super Chuleton De Buey (35oz)

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Black Margarita

tangy · smoky · rich

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Ingredients

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Meat

1 piece (35 oz) Bone-in ribeye steak (Chuleton De Buey)

Marinade

3 tbs olive oil

4 cloves Garlic cloves, minced

1 tbs Fresh rosemary, chopped

1 tbs Fresh thyme, chopped

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

2 tbs ReaLemon lemon juice

Sides (optional)

4 cups Roasted vegetables (e.g., bell peppers, zucchini, onions)

1 bunch Fresh herbs for garnish (e.g., parsley)

Method

Preparation of Marinade

Make the Marinade

In a bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice. Mix well to create a marinade.

Marinating the Steak

Marinate the Steak

Place the bone-in ribeye steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results.

Cooking the Steak

Grill the Steak

Preheat your grill to high heat. Remove the steak from the marinade and let it come to room temperature (about 30 minutes). Place the steak on the grill and cook for 7-10 minutes on each side for medium-rare, adjusting the time depending on your desired doneness.

Rest the Steak

Once cooked to your liking, remove the steak from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute.

Preparing Sides

Roast Vegetables (optional)

While the steak is resting, you can roast vegetables as a side. Toss your choice of chopped vegetables in olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 20-25 minutes until tender.

Serving

Serve the Steak

Slice the steak against the grain and serve it on a platter. Garnish with fresh herbs and optional roasted vegetables on the side.