Low Sodium Perfectly Grilled Ribeye Steak
Experience steak night like never before with this "Low Sodium Perfectly Grilled Ribeye Steak" recipe that proves flavorful meals don’t need excessive salt. Featuring tender ribeye steaks seasoned with a robust blend of black pepper, garlic powder, onion powder, and smoked paprika, this recipe prioritizes bold, smoky tastes while keeping sodium in check. A drizzle of olive oil helps create a perfect seared crust on the grill, while fresh thyme and rosemary infuse aromatic depth during the final minutes of cooking. With just 30 minutes of prep and 20 minutes of cook time, this low-sodium ribeye steak masterpiece is an ideal centerpiece for any healthy, gourmet dinner. Serve it fresh off the grill, slice against the grain for maximum tenderness, and garnish with those luscious grilled herbs for a restaurant-worthy finish at home.
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Recipe Information
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
Instructions
Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 30 minutes. This ensures even cooking.
In a small bowl, mix together the ground black pepper, garlic powder, onion powder, and smoked paprika to create the seasoning blend.
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.
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.
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).
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).
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.
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.
Slice the ribeye steaks against the grain and serve immediately. Garnish with the grilled thyme and rosemary for added presentation and flavor.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 0.4 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 113 mg | 9% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
