Beef Steaks

Prepar Time 20Minutes

TotalTime 20 Minutes
Serving 4
Enjoy these grilled beef steaks sprinkled with salt and pepper that’s ready in just 20
minutes – perfect for a dinner.
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
¼ teaspoon pepper

METHOD
 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.

EXPERTS TIPS

 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 9 Grms

Cholesterol 60mg 20%

Sodium 630 mg 26%

Potassium 260 mg 7%
Carbohydrates 0%
Protein 31 grms