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Grilled Beef Steaks

Grilled Beef Steaks
  • Prep 20 min
  • Total 20 min
  • Servings 4
Enjoy these grilled beef steaks sprinkled with salt and pepper that’s ready in just 20 minutes – perfect for a dinner.
By Betty Crocker Kitchens
Updated August 26, 2010

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

Steps

  • 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.

  • Move the oven rack so it is 2 to 3 inches below the heating unit. Set the oven control to broil. Place beef on broiler pan rack. Broil 8 to 12 minutes for rib eye, 9 to 12 minutes for porterhouse, T-bone and sirloin or 13 to 16 minutes for tenderloin, turning beef once halfway through broiling, 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.
  • Use a heavy 10- or 12-inch nonstick skillet, or lightly coat a regular skillet with vegetable oil or cooking spray. Heat the skillet over medium heat until hot. Add beef to skillet. Cook uncovered 8 to 10 minutes for rib eye, 10 to 13 minutes for tenderloin or 11 to 13 minutes for porterhouse, T-bone and sirloin, 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.
  • Use only boneless beef sirloin that is 3/4 inch thick. Heat closed medium-size contact grill for 5 minutes. Place steaks on grill. Close grill. Cook 6 to 8 minutes or until an instant-read meat thermometer inserted in center of thickest part reads 160°F for medium doneness. Sprinkle with salt and pepper.
  • To check doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts. Medium-rare is very pink in the center and slightly brown toward the edges. Medium is light pink in center and brown toward the edges.
  • Select a steak that is bright red in color. Vacuum-packed beef will have a darker, purplish red color because the meat is not exposed to air, but it will return to a bright red when exposed when unwrapped. These cuts of steak-porterhouse, rib eye, sirloin, T-bone and tenderloin-are the most tender and are best for grilling broiling and panfrying.

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
% Daily Value*:
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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