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Categories: Grilled, Main courses

Perfect grilled steak

Perfect grilled steak
(Ricardo DeAratanha / Los Angeles Times)

For many of us, summer doesn’t officially commence until we fire up the grill. This is the season of outdoor parties and cookouts, as those of us self-professed grill masters and weekend warriors deftly show off our live-fire cooking skills ... Read more

Total time: 20 minutes, plus tempering and resting times | Serves 4
  • 2 (1-pound) thick-cut boneless rib-eye steaks, prime or choice grade
  • 4 to 6 tablespoons mayonnaise
  • Maldon or other coarse sea salt
  • Freshly ground black pepper

Step 1Temper the steaks: Remove the steaks from the refrigerator and set aside to come to room temperature, about 1 hour. Blot the steak on all sides with paper towels to remove excess moisture.

Step 2Brush a thin layer of mayonnaise over both sides of the steak. Season each steak on each side with 1 teaspoon Maldon salt, or as desired, along with several grinds of black pepper.

Step 3Heat a gas grill over medium-high heat until hot. Add the steaks and grill for about 3 minutes on one side, then rotate the steaks and grill for another 3 to 4 minutes. Flip the steaks over and repeat, grilling each steak for a few minutes, and then rotating to get good grill marks.

Step 4Check the steaks for desired doneness. Remove the steaks to a cutting board several minutes to give the meat time to rest. Slice and serve.

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