Grilled Beef
| Calories | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|
| 12g | 5g | 8g | 2g | 2g | 3g | 10g | 0.5g |
Ingredients
| Amount | Ingredient |
|---|---|
| 4 | 4 beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks) |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
Preparation
| Step | Description |
|---|---|
| Step 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. |
| Step 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. |
| Step 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. |
Related Recipes
Chocolate Cake
Cajun fried shrimp
Roast Chicken
