Looking to cook up some mouth watering, diet friendly steaks that are as healthy as they are delicious? Well, look no further – because I’m going to share my tried and true recipe for creating delicious steaks that are sure to please any dieter as well as any dinner guest (whether the guest is on a diet or not).

I usually fix these steaks on Sunday nights as a special weekend treat. And the best part is, when having guests over, I don’t have to do anything different to “dress up” (read: add flavor to) their steaks. Easy. Fast. Delicious. No outdoor grill necessary. Just a broiler and a few spices. And the best part? Steaks prepared this way won’t wreck your diet!

First things first: Look for steaks that are red, juicy and fresh (always check the expiration date and never purchase steaks that are about to “expire” or look dull in color or that are even starting to “grey”). The steaks should also have “fat veins” running through the meat as well as some fat around the edges. We won’t be using any additional butter or oil with this recipe, so the fat in the steak helps with the flavor (making the steaks virtually self-basting while broiling and extremely juicy and tender for eating).

And no, this naturally occurring fat won’t harm your healthy eating plan when eaten in moderation. (It’s all about balance, remember?)

I usually prefer big, thick Rib-eye steaks. And the cuts of meat I prefer are large. But as you’ll read later, each of the steaks I buy serve up more than one serving, which makes for convenient “left over” meals during the week.

Steak à la Gregg

2 – 4 Rib-eye Steaks (depending on number of guests – can always make 1 steak, too)

Granulated Garlic

Fresh Ground Pepper


•   Preheat Broiler to Highest Setting

•   Line Shallow, Broiler-Safe Baking Pan with Nonstick Aluminum Foil

•   Place steaks on foil (in pan)

•   Cover each steak generously with Granulated Garlic and Fresh Ground Pepper

•   Broil for 10 – 17 minutes, depending on thickness of meat

•   Remove pan from broiler, turn steaks over, re-sprinkle with Garlic and Pepper (being careful of the sometimes bubbling liquefied fat)

•   Broil for 5 – 7 minutes more (depending on desired cooking temperature)

•   Remove from Broiler (again, being careful of the sometimes bubbling liquefied fat)

•   Carefully remove steak from broiling pan, place on doubled paper towel (on plate)

•   Put another doubled-paper towel on other side, then “press” steak (which is now between the paper towels) with spatula (this soaks up most of the “fat juice” from the steaks, but still leaves the steak moist with a little bit running liquid)

•   Remove paper towels, turn steak over (so the first side cooked faces up for “best presentation” purposes)

•   Add side salad (recipe for salad shown will be shared next week)

•   Serve immediately

Additional Tip: As always, you want to keep portion control in mind. I usually eat about half of my steak and save the rest for an easy midweek meal (chopping up the remaining portion in a salad or simply warming it up and serving with steamed vegetables and freshly chopped cherry or grape tomatoes). If you think you might overdo it (eat too much!), then cut your steak portion in half before serving.

Also, because I know I will be reheating the saved portion of the steak later in the week, I usually undercook my steak a little, and avoid eating that part of it during the first serving.

For the side salad recipe, click here.

Please let me know how you like this recipe! Or better yet? Invite me over!

Happy Steak-ing!

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11 Responses to “Recipe: Steak à la Gregg”

  1. Teresa Fischer says:

    WOW! That looks delicious. My sweet tooth and salt cravings are huge this week. I’m going to take my long morning walk tomorrow in Central Park and also one on Sunday afternoon. I think some extended physical activity will help get me back on track mentally. It’s been a busy week at work and I haven’t had the time/energy to really take care of my exercise needs. I have walked more to/from places, but I haven’t had the luxury of 60 minutes of pure exercise. I am staying within my points and being vigilant about asking “Am I hungry or am I frustrated?” One terrific hurdle that I’ve crossed in this journey is that I can now eat a little treat (90 calorie Twix ice cream bar) or a 4-5 wheat crackers and knock out the craving without going back for more. I can’t tell you how HUGE that is for me. So, thanks for the recipe. I think I’ll try it on Sunday. I’ve a Midwest girl and we love our steak. I especially like the saving half and putting it in a salad. Two of my favorites meals are 1. steak and sliced tomatoes and 2. steak over a fresh salad with a a few crumbles of blue cheese. Hugs across the miles and many Thank You’s for being there this week for me.

  2. Gregg says:

    Teresa, I am loving your comments — as I’m sure other blog readers are, too. It’s great that you’re able to take advantage of city life and walk from place to place. Even small snippets of walking or stairs helps us physically (and mentally). Of course, sustained exercise helps us, too. It’s hard to schedule extended periods of working out sometimes, I know. This is why I workout at 5am every morning. As tortuous as it sometimes (always?!) is, it’s the one time of day when something else doesn’t usually come up. Oh, and as for the steak fest, I’ll be making my recipe this Sunday, too. It’s sort of become a tradition. If you try the recipe, please let me know how it turns out, okay? A midwest steak girl’s opinion will be much appreciated!

  3. Amy says:

    WOW! Those are mouthwateringly beautiful! The nice thing is even 1/3 of that steak would prolly fill you up and the corn and tomatoes you have on the side must be excellent too! Then like you said, you can use the rest later (and I put my votes in for steak salad!!)

  4. Gregg says:

    Mmmm! Steak salad! Good call, Amy! (I will share the salad recipe next week!)

  5. Teresa Fischer says:

    Recipe SUCCESS! My schedule got shifted around this weekend so I ended up with steak on Saturday evening and the left-overs last night. I added a sprinkle of cayenne pepper on my steak. Saturday I enjoyed the steak with a few crumbles of blue cheese over mixed greens with balsamic vinegar and a slight drizzle of olive oil. Last night I got home later than I expected and was so thrilled to have the left-over steak and some fresh tomatoes to enjoy with only 3 minutes prep time. The apple slices I noshed during rehearsal helped but by the time I got home at 8:30PM I was HUNGRY. I know it’s not wise to eat so late but rehearsal ran long so I did the best I could under the circumstances – I ate late but I ate healthy. I am down another pound this week. YEAH! Still battling some emotional frustrations and sugar/salt cravings but I have to say that red meat really curbs those cravings. It feels wonderful to be in control of what I eat.

  6. Gregg says:

    Clap! Clap! Clap! That’s thunderous applause, in case you can’t tell, Teresa! I love that the steak and its leftovers have helped fueled your week and your goals. I’m all about “cooking smart” and not having to totally prepare a meal night after night. Often our binge eating (or “off eating”) can occur as a result of it being inconvenient to fix something and/or not having healthy options on hand when breakfast, lunch or dinner call for it. And no, I’m not suggesting you use the leftover steak for breakfast. But then again… LOL! Thanks so much for your post and your enthusiasm. I share it with you!

  7. Susan K says:

    Hi Gregg, another success! The steak and side salad were SO quick and easy. I just added some red pepper flakes to the steak and took your advice about swapping red bell pepper for tomatoes (allergy) on the side salad, and ended up with a terrific meal. The one rib eye will get me through 3 meals so it was a perfect Sunday night dinner. Not to mention the super easy clean up. Thanks for the idea!

  8. Gregg says:

    So glad to hear you found these recipes to be not only delicious, but also easy to prepare, Susan. And glad the Bell Pepper switch worked for a tomato replacement. Hooray! (Thanks for letting me know!)

  9. Jessica says:

    Hey Gregg! I’m going to try this recipe tonight…but a couple of questions first. 1) Why do you choose rib eye? Is it just because that’s the cut that you like or are there deeper health/fat ratio, etc. reasons? 2) Granulated garlic vs. fresh garlic or garlic powder? Is it because fresh garlic will burn but granulated is more powerful than powder?

    I’m looking forward to making this, your pictures look delicious!!!

  10. Gregg says:

    Thanks for your post (and questions), Jessica. To answer your questions: 1) Ribeye steaks have become a personal favorite. They are a cut that has some natural occurring fat in, which I prefer to having to add olive oil or butter for flavor and richness. 2) I’ve tried all the garlics you’ve mentioned. I find that the granulated garlic cooks into the meat, offering flavor without overpowering the taste of steak. I also always keep granulated garlic on hand — so it’s the easiest to reach for and has proven to be a great staple for various recipes I use to stay healthy. 3) Oh, wait… There was no third question. 🙂 All of my recipes can be adapted. Just be wary of added fats or salts. And please, let me know how it turns out. Hope you enjoy it!

  11. Most every food, with the exception of desserts, can benefit from a small amount of garlic salt or garlic powder.

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