Tuscan-style Sliced Rib-eyes

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Tuscan-style Sliced Rib-eyes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
733
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie733 kcal(35 %)
Protein38.37 g(39 %)
Fat66.17 g(57 %)
Carbohydrates2.15 g(1 %)
Sugar added0 g(0 %)
Roughage0.21 g(1 %)
Vitamin A18.58 mg(2,323 %)
Vitamin D0.13 μg(1 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.58 mg(53 %)
Niacin13.07 mg(109 %)
Vitamin B₆0.65 mg(46 %)
Folate10.26 μg(3 %)
Pantothenic acid0.03 mg(1 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C1.16 mg(1 %)
Potassium536.51 mg(13 %)
Calcium52.5 mg(5 %)
Magnesium46.14 mg(15 %)
Iron4.71 mg(31 %)
Zinc14.39 mg(180 %)
Saturated fatty acids10.81 g
Cholesterol105.78 mg
Author of this recipe:

Ingredients

for
2
Ingredients
2 ribs
rib eye Steak (1 1/2-inch thick; 275-325 g | 10-12 ounces each)
kosher salt (or sea salt)
2 cloves
garlic (finely chopped)
1 tablespoon
fresh Rosemary leaves (chopped)
6
fresh Sage leaf
½ cup

Preparation steps

1.
Set your grill up for direct grilling and preheat to high.
2.
Season the steak generously with salt and pepper. Brush the grill grate with oil. Place the steak on the grate and grill until cooked to taste, 7 to 10 minutes per side for rare. Use an instant-read thermometer to check for doneness.
3.
Meanwhile, in a deep dish or serving platter scatter the garlic, rosemary, and sage leaves over the bottom. Arrange the grilled steak on top of the herbs and pour the oil over the steak. Turn several times to completely coat the steak. Spoon the oil that gathers in the bottom of the dish over the steak. Let the steak rest in the marinade for 3 to 5 minutes.
4.
Transfer to plates and serve, spooning the herbed oil over the steak, if desired. Serve with grilled corn and baked potato, if desired.