There is no substitute for a good steak, but I would never put salt on one before grilling. This would dry the meat & that is the last thing anyone should do.If one must use salt on any food before cooking, try the sea salt as it does not do the harm regular salt will do.
Basic Grilled Steak
Lee Harrelson
Turn the steaks only once as you cook them. The more time they are in direct contact with the grill, the better. Serve with corn and Smoked Tomatoes.
Yield: 4 servings (serving size: 1 steak)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 350
- Calories from fat: 39%
- Fat: 15.3g
- Saturated fat: 6.1g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 0.6g
- Protein: 49.2g
- Carbohydrate: 0.3g
- Fiber: 0.1g
- Cholesterol: 155mg
- Iron: 3.4mg
- Sodium: 683mg
- Calcium: 29mg
Ingredients
- 4 (8-ounce) ribeye steaks, trimmed (about 3/4 inch thick)
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- Cooking spray
Preparation
- Sprinkle both sides of steaks with salt and pepper. Let steaks stand at room temperature for 20 minutes.
- Prepare grill.
- Pat the steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Remove from grill. Cover steaks loosely with foil; let stand 5 minutes.
Basic Grilled Steak Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Kid-Friendly, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Grill
- PUBLICATION: Cooking Light
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