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
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 2 | ||
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Calories: 1011 | ||
Calories from Fat: 451 (45%) | ||
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Amt Per Serving | % DV | |
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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
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