Grilled Beef Steaks

Name: Grilled Beef Steaks
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks); 0 teaspoons pepper; 1 teaspoon salt

Grilled Beef Steaks requires roughly 20 minutes from start to finish. One serving contains 335 calories, 50g of protein, and 13g of fat. For $6.53 per serving, you get a main course that serves 4. A mixture of beef steaks, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and primal diet. It is perfect for The Fourth Of July.

Instructions

Prepare the coals or a gas grill for direct heat.

Equipment you will use

Grill

Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.

Equipment you will use

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.

Ingredients you will need

Tenderloin Steak

Steak

Beef

Meat

Equipment you will use

Knife

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 145F for medium-rare or 160F for medium doneness.

Ingredients you will need

Ribeye Steak

Porterhouse Steak

Beef

Bone

Meat

Equipment you will use

Kitchen Thermometer

Grill

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment

Grill

Knife

Kitchen Thermometer

Ingredients

Servings:

beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks)0teaspoons

pepper 1teaspoon

salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.