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  • cook: 0 hr
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  • Summary

    For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.

    Ingredients

    • 1 porterhouse, flank, or rib-eye steak (1 3/4 pounds and 1 1/2 inch thick)
    • Coarse salt and ground pepper

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 700 % Daily Value *
    • Total Fat: 42 g 64.62%
    • Saturated Fat: 16 g 78.75%
    • Trans Fat: 0 g %
    • Cholesterol: 193 mg 64.17%
    • Sodium: 175 mg 7.29%
    • Calcium: 0 mg 0%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 9 mg 52.5%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 84 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat12
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total11 oz-eq