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Grilled Steak





Yields
Makes 4 servings

Notes: Choose well-marbled cuts such as porterhouse, rib eye, T-bone, tenderloin (filet mignon), or top loin (New York or strip) about 1 inch thick. If meat is thicker-up to 2 inches-use medium heat (you can hold your hand at grill level only 3 to 4 seconds) and allow extra time-up to 20 minutes for a medium-rare 2-inch-thick steak, 25 for medium.

Grilled Steak




 4 tender bone-in or boned beef steaks (1 to 1 1/2 in. thick and 8 to 16 oz. each; see notes)
  Salt and pepper
Step 1
1

If using charcoal briquets, ignite 65 to 75 briquets (about 4 1/2 lb.) on the firegrate; open dampers. When coals are dotted with ash, in 15 to 20 minutes, spread into an even, solid layer and allow to burn down until they are hot (you can hold your hand at grill level only 2 to 3 seconds), 5 to 10 minutes.

Step 2
2

If using a gas barbecue, turn all burners to high and close lid for at least 10 minutes, then adjust to desired heat.

Step 3
3

Trim and discard excess fat from steaks (dripping fat can cause flare-ups). Rinse steaks and pat dry. Sprinkle lightly all over with salt and pepper.

Step 4
4

Lay steaks on grill 4 to 6 inches above heat; close lid on gas barbecue. Cook until done to your liking, 6 to 8 minutes for medium-rare (cut to test; see notes), turning once with a wide spatula or tongs halfway through cooking. Transfer to a board or platter and let rest about 5 minutes before serving.

Step 5
5

Nutritional analysis per 8-ounce steak (uncooked).

Nutrition Facts

Servings 0


Amount Per Serving
Calories 387Calories from Fat 65
% Daily Value *
Total Fat 28g44%

Saturated Fat 11g56%
Cholesterol 105mg35%
Sodium 77mg4%
Total Carbohydrate 0.0g0%

Dietary Fiber 0.0g0%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.