• 4servings
  • 20minutes
  • 210calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks)

  2. 1 teaspoon salt

  3. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.

  2. Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.

  3. Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.


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