Mayonnaise is a great release agent for meat. It sticks really well to the food, helps release food from the hot grill surface, and gets a beautiful golden color. It doesn’t alter the flavor of the food. If anything, mayonnaise works well as a vehicle for other flavors.
From the story:
Temper 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.
Brush 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.
Heat 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.
Check 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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