HOW TO GRILL BEEF STEAK RECIPES
GRILLED BEEF STEAKS RECIPE - BETTYCROCKER.COM
Enjoy these grilled beef steaks sprinkled with salt and pepper that’s ready in just 20 minutes – perfect for a dinner.
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 210 , CarbohydrateContent 0 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 0 g, ProteinContent 31 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 0 g, TransFatContent 0 g
GRILLED BEEF STEAKS RECIPE - BETTYCROCKER.COM
Enjoy these grilled beef steaks sprinkled with salt and pepper that’s ready in just 20 minutes – perfect for a dinner.
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 210 , CarbohydrateContent 0 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 0 g, ProteinContent 31 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 0 g, TransFatContent 0 g
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The marinade for this grilled chuck steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. —Jan Briggs, Greenfield, Wisconsin
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Reviews 5
Total Time 60 minutes
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From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
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I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona
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Calories 224 calories per serving
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