Steakhouse type steak with a flavorful crust and moist interior.
Step 1: Chill Steaks
Combine salt and corn starch. Pat steaks dry with paper towels and then rub with combined mixture. Arrange on a wire rack, set inside a rimmed baking dish and freeze until steaks are firm and dry to the touch, at least 30 minutes up to an hour.
Step 2: Grill Steaks
Season steaks with pepper.Grill, covered, over hot fire until well browned and cooked to desired doneness, 4 to 8 minutes per side. Transfer to plate and tent with foil for 5 minutes resting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 6 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 19.2mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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