Low Sodium Perfectly Grilled Ribeye Steak
Elevate your steak-night game with this flavorful Low Sodium Perfectly Grilled Ribeye Steak recipe, crafted for maximum taste with minimal salt. Using a bold seasoning blend of ground black pepper, garlic powder, onion powder, and smoky paprika, this recipe ensures every bite bursts with rich, savory flavors. The steaks are brushed with olive oil for a beautifully charred crust and infused with fresh thyme and rosemary for a fragrant, herbaceous finish. Ideal for anyone watching their sodium intake, this quick and easy recipe requires just 10 minutes of prep time and delivers tender, juicy perfection straight from the grill. Serve it as the star of your meal alongside your favorite sides for a restaurant-quality dining experience at home.
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Ingredients
- 2 pieces Ribeye steaks
- 1 tablespoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
Directions
Step 1
Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 30 minutes. This ensures even cooking.
Step 2
In a small bowl, mix together the ground black pepper, garlic powder, onion powder, and smoked paprika to create the seasoning blend.
Step 3
Pat the steaks dry with paper towels and then rub each side with olive oil. This helps the seasoning adhere and promotes a nice crust.
Step 4
Rub the seasoning mix evenly over both sides of the steaks. Use your fingers to press the seasoning into the meat to enhance the flavor.
Step 5
Preheat your grill to high heat. You want the grill to be very hot, ideally around 450°F (232°C) to 500°F (260°C).
Step 6
Once the grill is hot, place the steaks on the grill. For medium-rare, grill each side for about 4-5 minutes. Adjust the time according to your preferred doneness level (3-4 minutes per side for rare; 6-7 minutes per side for medium).
Step 7
During the last couple of minutes of grilling, add the fresh thyme and rosemary sprigs on top of the steaks, allowing their aroma to penetrate the meat.
Step 8
Once cooked to your desired doneness, remove the steaks from the grill. Let the steaks rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
Step 9
Slice the ribeye steaks against the grain and serve immediately. Garnish with the grilled thyme and rosemary for added presentation and flavor.
Nutrition Facts
| Serving size | (448.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1463.9 |
| Total Fat 122.6g | 0% |
| Saturated Fat 43.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 320mg | 0% |
| Sodium 230.9mg | 0% |
| Total Carbohydrate 11.2g | 0% |
| Dietary Fiber 3.8g | 0% |
| Total Sugars 0.4g | |
| Protein 87.9g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 112.9mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1479.4mg | 0% |
Source of Calories