Grilled Ribeye Steak
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 39.64 g | (40 %) | ||
| Fat | 21.31 g | (18 %) | ||
| Carbohydrates | 21.42 g | (14 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.26 g | (8 %) |
| Vitamin A | 1,079.46 mg | (134,933 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 0.31 mg | (3 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 13.69 mg | (114 %) | ||
| Vitamin B₆ | 0.71 mg | (51 %) | ||
| Folate | 29.7 μg | (10 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Vitamin B₁₂ | 4.41 μg | (147 %) | ||
| Vitamin C | 5.82 mg | (6 %) | ||
| Potassium | 726.39 mg | (18 %) | ||
| Calcium | 37.36 mg | (4 %) | ||
| Magnesium | 45.37 mg | (15 %) | ||
| Iron | 5.76 mg | (38 %) | ||
| Zinc | 14.42 mg | (180 %) | ||
| Saturated fatty acids | 6.88 g | |||
| Cholesterol | 116.53 mg |
Ingredients
- Ingredients
- 4 Ribeye Steaks with bone (each 350 grams)
- salt
- vegetable oil (for the grill)
- 300 grams Baby carrot
- 20 grams butter
- 1 pinch sugar
- 2 Tbsps lemon juice
- ½ Baguette
- 4 Tbsps Barbecue sauce
- freshly ground peppers
- 2 Tbsps olive oil
- 1 Tbsp thyme
Preparation steps
Remove the steaks from the refrigerator about 30 minutes before grilling. Rinse off thoroughly, pat dry and season with salt. Cook on a hot, oiled grill on all sides. Then pull to the side and cook with indirect heat (to taste with lid closed) until desired doneness is reached (core temperature about 55°C or approximately 130°F).
Rinse the carrots, leaving some green, and place in a grill pan (without holes). Spread the butter in pieces on pan, season carrots with salt and sugar and drizzle with lemon juice. Cook 6-8 minutes on the grill.
Halve the baguette lengthwise and toast on the grill with the cut surfaces down 3-4 minutes.
Brush the steaks with barbecue sauce and grind pepper over top. Cut the baguette into 4 pieces and drizzle with oil. Remove steaks and carrots from the grill and serve as desired on wooden boards. Serve garnished with thyme.
