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Lilly’s Table

 
 
Coleslaw
Baked Beans
© 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 Steak with Baked Beans & Coleslaw, the Week of June 12, 2016.
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.