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Grilled Thick Cut Ribeye Steak with Tomatoes and Radish Salad

Course Beef, Main Course, Salad
Cuisine American
Keyword cobb salad, rib eye steak, tomatoes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories 81 kcal


  • 4 ounces ribeye steaks 4 8 ounces bonelss ribeye steaks
  • 4 tomatoes 4 medium, seeded and cut into chunks tomatoes
  • 4 radishes 4 large, thinly sliced radishes
US - Metric


  1. Heat the grill to high

  2. Season the ribeye steaks with abundant salt and pepper. Grill until lightly charred and crusty, 4 minutes. Turn the steaks over, reduce the heat to medium, close the grill hood, and grill until medium-rare, 6-8 more minutes.

  3. Remove the steaks from the heat and let them rest for 5 minutes.

  4. Meanwhile in a bowl place the cut tomatoes, radishes. Season with salt, parsley, olive oil and lemon. Mix well and serve alongside the steaks.

Nutrition Facts
Grilled Thick Cut Ribeye Steak with Tomatoes and Radish Salad
Amount Per Serving
Calories 81 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 17mg 6%
Sodium 22mg 1%
Potassium 376mg 11%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 20.5%
Vitamin C 21.1%
Calcium 1.2%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.