This is the tenderest steak we have ever eaten; we prefer them at home now more than eating steak out. You can use any cut of meat but a good thick ribeye seems to work best.
Mix sugar, salt and black pepper together well on a large platter. You can add more/less black pepper to your liking. Moisten both sides of steaks and place in mixture coating both sides well. Allow to set at room temperature 30 minutes to 1 hour. Place on preheated medium heat grill turning only one time using a large spatula so as not to puncture meat. For medium cooked steaks turn after approximately 5 minutes. Of course all grill cooking times will vary
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (364g)|
|Recipe Makes: 2|
|Calories from Fat: 451 (45%)|
|Amt Per Serving||% DV|
|Total Fat 50.1g||67 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 154.2mg||47 %|
|Sodium 14274.1mg||492 %|
|Potassium 707.7mg||19 %|
|Total Carbohydrate 100.5g||30 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 100.3g|
|Protein 39.8g||57 %|
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: 1011
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.