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Betty's Succulent Grilled Ribeye Steak Recipe Video
|Ribeye steak||16 Ounce (2 steaks)|
|Meat tenderizer||To Taste|
|Fresh ground black pepper||To Taste|
|Extra virgin olive oil||4 Tablespoon (enough to cover and marinade)|
Calories 315 Calories from Fat 219
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 4.6 g22.8%
Trans Fat 0 g
Cholesterol 60 mg
Sodium 96 mg4%
Total Carbohydrates 0.26 g0.09%
Dietary Fiber 0.07 g0.27%
Sugars 0 g
Protein 24 g48.1%
Vitamin A 0.01% Vitamin C 0.09%
Calcium 0.1% Iron 0.4%
*Based on a 2000 Calorie diet
1. Allow the beef to reach room temperature.
1. Sprinkle meat tenderizer and black pepper on both sides of the beef.
2. Drizzle the olive oil onto the beef and toss to coat it completely.
3. In an outdoor grill, grill the beef to desired doneness, turning once.
4. Serve with Texas roast.
If you do not have an outdoor grill, use an electric kitchen grill, being sure that the steak you have chosen is boneless, so that the lid will close.
For Texas Toast, spread soft butter on both sides of a thick-sliced piece of bread. Place in a skillet over medium heat. Toast until lightly browned on the bottom, and then turn once to brown the other side.