{"id":5890,"date":"2022-02-14T09:00:55","date_gmt":"2022-02-14T01:00:55","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=5890"},"modified":"2022-07-01T14:39:54","modified_gmt":"2022-07-01T06:39:54","slug":"steak-on-a-gas-grill","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/filete-en-una-parrilla-de-gas\/","title":{"rendered":"\u00bfC\u00f3mo asar el filete perfecto en una parrilla de gas?"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>En el mundo de las parrilladas en el jard\u00edn, nada sabe mejor que un filete a la parrilla. Existe mucha controversia sobre la mejor manera de asar: carb\u00f3n, pellets de madera o gas. Los tres proporcionan calor, el pellet y el gas mantienen una temperatura constante, y el carb\u00f3n y el pellet a\u00f1aden humo. Tambi\u00e9n se puede a\u00f1adir humo con una parrilla de gas preparando un paquete de ahumado y coloc\u00e1ndolo sobre los quemadores o usando un tubo de humo. Sin embargo, hay algunas cosas que se pueden hacer con una parrilla de gas que no se pueden hacer con una de pellets, y s\u00ed con una parrilla de carb\u00f3n con algunas herramientas para mover el carb\u00f3n.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla de contenido<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d191219bd43\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Palanca<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69d191219bd43\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/es\/filete-en-una-parrilla-de-gas\/#Setting_up_the_Gas_Grill\" >Instalaci\u00f3n de la parrilla de gas:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/filete-en-una-parrilla-de-gas\/#Understanding_Gas_Grills\" >Entendiendo las parrillas a gas:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/filete-en-una-parrilla-de-gas\/#Grilling_the_Steak\" >Asar el filete:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/es\/filete-en-una-parrilla-de-gas\/#How_Many_Times_Should_You_Flip_Steak\" >\u00bfCu\u00e1ntas veces debes darle la vuelta al filete?<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Setting_up_the_Gas_Grill\"><\/span><span style=\"color: #ff9900;\">Instalaci\u00f3n de la parrilla de gas:<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-transform:none;\"><p>Al usar una parrilla de gas, es importante precalentarla, limpiarla y curarla antes de colocar el filete. Una vez caliente, use un cepillo para parrilla y limpie las rejillas. Luego, cepille la superficie con un poco de grasa de res o un pa\u00f1o empapado en aceite antes de colocar el filete. Esto ayuda a obtener marcas de parrilla impecables y a que la carne se desprenda de la parrilla.<\/p>\n<p>Lo ideal es que la parrilla est\u00e9 cerca de 400 \u00b0F al colocar el filete. Una vez que la parrilla est\u00e9 marcada y volteada, apague los quemadores centrales y baje el fuego de los quemadores exteriores. Esto ayudar\u00e1 a mantener el filete jugoso y tierno.<\/p>\n<p>Cuanto m\u00e1s grueso sea el filete, m\u00e1s tiempo tardar\u00e1 en cocinarse. Por ejemplo, si cocina un corte de filete est\u00e1ndar, de entre 2,5 y 3,8 cm de grosor, el tiempo de cocci\u00f3n es de unos 20 minutos en total.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"985\" height=\"846\" alt=\"parrilla de gas\" title=\"parrilla de gas\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/gas-grill.jpg\" class=\"img-responsive wp-image-5891\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/gas-grill-200x172.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/gas-grill-400x344.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/gas-grill-600x515.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/gas-grill-800x687.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/gas-grill.jpg 985w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><p>Mientras la parrilla se calienta, tome el filete, que debe estar a temperatura ambiente, saz\u00f3nelo por ambos lados y ll\u00e9velo a la parrilla. Una vez lista, es hora de empezar a asar el filete.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"1269\" height=\"846\" alt=\"bife\" title=\"bife\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-1-1.jpg\" class=\"img-responsive wp-image-5893\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-1-1-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-1-1-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-1-1-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-1-1-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-1-1-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-1-1.jpg 1269w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"1269\" height=\"846\" alt=\"filete 2\" title=\"filete 2\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2.jpg\" class=\"img-responsive wp-image-5897\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2.jpg 1269w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><p><strong><u><b>Equipo necesario:<\/b><\/u><\/strong><\/p>\n<p>Parrilla de gas<\/p>\n<p>Tenazas<\/p>\n<p>ChefsTemp Toque Final X10<\/p>\n<p><strong><u><b>Para el bistec:<\/b><\/u><\/strong><\/p>\n<p>Bife<\/p>\n<p>Condimento<\/p>\n<p>Sazona el filete por ambos lados y luego ll\u00e9valo a la parrilla. Yo uso mi propio condimento, pero puedes usar el que prefieras.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Understanding_Gas_Grills\"><\/span><span style=\"color: #ff9900;\">Entendiendo las parrillas a gas:<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\" style=\"--awb-text-transform:none;\"><p>Las parrillas de gas son excelentes porque permiten regular f\u00e1cilmente la temperatura de cocci\u00f3n. Tienen de 2 a 4 quemadores, que van de adelante hacia atr\u00e1s o siguen las l\u00edneas de la parrilla en un tubo largo a lo largo de los lados y ambos extremos. Su funcionamiento es b\u00e1sicamente el mismo y se parecen m\u00e1s a los quemadores de una parrilla de carb\u00f3n.<\/p>\n<p>Es importante que se familiarice con su parrilla para obtener los mejores resultados. Al cocinar carne en una parrilla de gas, es fundamental precalentar y curar las placas. Una vez lista, aseg\u00farese de que la parrilla est\u00e9 caliente y coloque la carne. Solo tomar\u00e1 unos minutos obtener marcas de parrilla perfectas. Despu\u00e9s de voltear la carne, apague algunos quemadores y encienda los dem\u00e1s a fuego lento.<\/p>\n<p>La configuraci\u00f3n de los quemadores de la parrilla determina cu\u00e1les se apagan o se bajan. En el caso de una parrilla con quemadores de adelante hacia atr\u00e1s, generalmente tres o cuatro, se apagan los quemadores centrales y se baja la potencia de los dos quemadores exteriores para que la carne no pierda humedad durante el proceso de cocci\u00f3n. En una parrilla con quemadores tubulares, se apaga el quemador central y se baja la potencia del quemador exterior. Esto hace que la parrilla funcione como un horno.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Grilling_the_Steak\"><\/span><span style=\"color: #ff9900;\">Asar el filete:<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\" style=\"--awb-text-transform:none;\"><p>Una vez que la parrilla est\u00e9 caliente y lista para cocinar, es hora de asar el filete. Esta es la parte m\u00e1s corta del proceso de cocci\u00f3n: 20 minutos o menos. Coloque el filete en la parrilla y deje que se cocine para crear las marcas. Solo tomar\u00e1 unos minutos asar el filete y lograr el aspecto deseado.<\/p>\n<p>Una vez que le des la vuelta al filete, mide su temperatura con el ChefsTemp Final Touch X10. A partir de este punto, deber\u00e1s medirla cada pocos minutos hasta alcanzar la temperatura deseada. Estoy cocinando este filete al punto, as\u00ed que lo desenroscar\u00e9 a 60 \u00b0C.<\/p>\n<p>Una vez que saque el filete de la parrilla, es de vital importancia dejarlo reposar durante 5 minutos sin tocarlo, para que los jugos que est\u00e1n en el borde regresen al centro.<\/p>\n<p>Despu\u00e9s de dejar reposar el filete, es hora de servirlo en un plato. Este plato es un T-Bone con hueso, con champi\u00f1ones salteados, una papa al horno con mantequilla, crema y cebollino, y ma\u00edz asado al horno con mantequilla de ajo. Aqu\u00ed est\u00e1 la receta:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><h4><strong>Receta:<\/strong><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><h3><\/h3>\n<ul>\n<li>Filete T-bone con hueso de 1,5 libras, sazonado<\/li>\n<li>1 papa grande para hornear<\/li>\n<li>1 taza de ma\u00edz, reci\u00e9n cortado de la mazorca o congelado<\/li>\n<li>3 cucharadas de mantequilla de ajo<\/li>\n<li>1 recipiente peque\u00f1o de champi\u00f1ones en rodajas<\/li>\n<li>1 cucharadita de sal kosher<\/li>\n<li>Dos cucharadas de mantequilla entera<\/li>\n<li>3 cucharadas de crema o crema agria<\/li>\n<li>Cebollino picado para guarnici\u00f3n de patatas<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"1269\" height=\"953\" alt=\"filete 3\" title=\"filete 3\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-3.png\" class=\"img-responsive wp-image-5899\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-3-200x150.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-3-400x300.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-3-600x451.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-3-800x601.png 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-3-1200x901.png 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-3.png 1269w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><p>Primero, toma la papa y aplica un poco de aceite de cocina o aerosol para hornear sobre la piel exterior. Sazona con sal kosher. Coloca el ma\u00edz en un horno precalentado a 220 \u00b0C y hornea durante 1 hora. Luego, toma el ma\u00edz y, con papel aluminio, forma un paquete. Coloca el ma\u00edz dentro con una cucharadita de mantequilla de ajo. Cierra el paquete doblando las costuras por la mitad y luego los extremos. Cuando la papa haya estado en el horno durante 30 minutos, mete el ma\u00edz. Ret\u00edralo cuando la papa est\u00e9 lista.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-5 hover-type-none\"><a class=\"fusion-no-lightbox\" href=\"https:\/\/www.chefstemp.com\/es\/producto\/guia-de-temperatura-de-la-carne\/\" target=\"_self\" aria-label=\"L\u00e1mina magn\u00e9tica para alimentos con temperatura de carne\"><img decoding=\"async\" width=\"981\" height=\"1024\" alt=\"L\u00e1mina magn\u00e9tica para alimentos con temperatura de carne\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/06\/Meat-Temperature-Food-Magnet-Sheet-981x1024.jpg\" class=\"img-responsive wp-image-10131\"\/><\/a><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><p>Mientras se cocinan la papa y el ma\u00edz, calienta, sazona y prepara la parrilla. El bistec ya deber\u00eda estar listo. Asa el bistec y, cuando termines, la papa y el ma\u00edz tambi\u00e9n estar\u00e1n listos.<\/p>\n<p>Mientras reposa el filete, prepara los champi\u00f1ones. Pon una cucharada de mantequilla de ajo en una sart\u00e9n y derr\u00edtela a fuego medio. Agrega los champi\u00f1ones y empieza a remover. Coc\u00ednalos hasta que est\u00e9n casi secos.<\/p>\n<p>Emplatado. Coloque los champi\u00f1ones salteados, el filete encima y c\u00fabralo con la mantequilla de ajo restante para que se derrita. Aderece la papa y coloque el ma\u00edz.<\/p>\n<p>En resumen:<\/p>\n<p>Aseg\u00farese de que su parrilla est\u00e9 preparada, siga las pautas de tiempo y temperatura, aseg\u00farese de utilizar su ChefsTemp Final Touch X10 para obtener temperaturas precisas.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_Many_Times_Should_You_Flip_Steak\"><\/span><span style=\"color: #ff9900;\">\u00bfCu\u00e1ntas veces debes darle la vuelta al filete?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\" style=\"--awb-text-transform:none;\"><p>La cantidad de veces que voltee un filete depende de c\u00f3mo quiera marcarlo. Si desea un patr\u00f3n de rayado en el filete, col\u00f3quelo en la parrilla y, despu\u00e9s de unos minutos, g\u00edrelo 90 grados para lograr el patr\u00f3n. Una vez que logre el patr\u00f3n de rayado, dele la vuelta y, si es posible, baje la parrilla o coloque el filete en una zona m\u00e1s fr\u00eda de la parrilla y coc\u00ednelo al punto de cocci\u00f3n deseado. Para obtener una lectura precisa, utilice ChefsTemp Final Touch X10.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":5903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[],"class_list":["post-5890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/5890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=5890"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/5890\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/5903"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=5890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=5890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=5890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}