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Lilly’s Table

 
 
Pesto Butter
Zucchini Antipasto Salad
© Lillys-Table.com Photo of Grilled Rib-Eye Steak
 

Tags: Gluten-Free Low-Glycemic Nut Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Rib-Eye Steak

from Grilled Steak with Zucchini Antipasto Salad, French Bread and Pesto Butter, the Week of August 23, 2015.
View the previous or next recipe for this meal.

The recipe calls for Rib-Eye which is a lovely, slightly marbled steak. When grilling, a steak with a higher fat content is a good choice as you are less likely to overcook it because the fat can create a barrier. If you are selecting a pasture-raised, grass-fed and/or grain-finished steak the fat content tends to be a bit lower then the meat coming from caged feed-lot cattle giving yet another delicious reason to select a cut with a bit more fat.

Ingredients

  • 8 ounces rib eye steak
  • 1 teaspoon salt, more or less to taste
  • 1 teaspoon black pepper, more or less to taste

Serving Size: 2 People

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Preparation Instructions

Preheat an outdoor grill or a grill pan on stove top to high. Season the Rib-Eye with salt and pepper generously. Place the Rib-Eye on the grill. Follow this timing for your desired doneness:

Rare: 2-3 minutes on each side to 120-125 degrees
Medium-Rare: 4-5 minutes on each side to 130-135 degrees
Medium: 6-7 minutes to 140-145 degrees
Medium Well: 9-10 minutes to 150-155 degrees
Well Done: 10-12 minutes to 160-165 degrees

Remove from the grill and cover for about 3-6 minutes to allow the center to continue to cook through.