how to cook sabana de res

“Sabana de res” is a Spanish term that translates to “beef steak” in English. Cooking a beef steak is a straightforward process, and it can be done in various ways, depending on your preference. Here’s a basic guide on how to cook a beef steak:


  • Beef steak (e.g., ribeye, sirloin, filet mignon)
  • Salt and freshly ground black pepper
  • Olive oil or cooking oil (optional)
  • Butter (optional)
  • Garlic (optional)
  • Fresh herbs (optional, e.g., rosemary, thyme)
  • Steak sauce or marinade (optional)


  1. Choose and Prepare the Steak:
    • Start by selecting a high-quality beef steak of your choice. Common cuts include ribeye, sirloin, or filet mignon.
    • Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps ensure even cooking.
  2. Season the Steak:
    • Season both sides of the steak generously with salt and freshly ground black pepper. You can also add other seasonings if desired, such as garlic powder or steak rubs.
  3. Preheat the Cooking Surface:
    • Heat your cooking surface. You have various options:
      • Grill: Preheat a grill to high heat (450-500°F or 230-260°C). Clean and oil the grates to prevent sticking.
      • Stovetop: Heat a cast-iron skillet or a heavy-bottomed pan over high heat. You want it to be very hot.
  4. Cook the Steak:
    • If using a grill, place the steak directly on the hot grates.
    • If using a stovetop, add a small amount of olive oil or cooking oil to the hot pan. Add the steak to the pan.
  5. Sear the Steak:
    • For a medium-rare steak, sear it for about 3-4 minutes on each side. Adjust the cooking time based on your desired level of doneness:
      • Rare: 2-3 minutes per side
      • Medium: 5-6 minutes per side
      • Well-done: 7-8 minutes per side or longer
    • Use tongs to flip the steak only once. Avoid pressing down on the steak, as this can release its juices and make it less juicy.
  6. Add Flavor (Optional):
    • If desired, during the last minute of cooking, you can add a knob of butter, garlic cloves, and fresh herbs (like rosemary or thyme) to the pan for extra flavor. Baste the steak with the melted butter.
  7. Rest the Steak:
    • Remove the steak from the heat and place it on a cutting board or plate. Allow it to rest for about 5 minutes. Resting helps redistribute the juices and ensures a juicier steak when you cut into it.
  8. Slice and Serve:
    • Slice the steak against the grain into thin or thick slices, depending on your preference.
    • Serve the cooked steak hot, optionally with your favorite steak sauce or marinade.

Remember that the cooking times can vary based on the thickness of the steak and the heat source you’re using. It’s essential to use a meat thermometer to check the internal temperature for precise doneness:

  • Rare: 120-125°F (49-52°C)
  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium-well: 150-155°F (65-68°C)
  • Well-done: 160°F (71°C) and above

Enjoy your sabana de res cooked to perfection!

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button