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Ingredients
-
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
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-
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.
-
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.
-
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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210
Calories
9g
Total Fat
31g
Protein
0g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 210
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 630mg
- 26%
- Potassium
- 260mg
- 7%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 31g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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Recipe Tips
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