Elevate steak night and make Sugar Grilled Steak! Sprinkled with sugar and seasoned salt, the grill's fire caramelizes the beef, leaving a lightly sweet and tasty char. Pair sugar steak with a fresh salad and creamy mashed potatoes for an easy yet special meal.
Ingredients
2beef steaksabout 1¼ pounds each and about 1" thick, trimmed of excess fat - we use ribeye or NY strip
2teaspoonsolive oil
2teaspoonssugar
1teaspoonLawry’s Seasoned Salt
freshly ground black pepper
Instructions
Rub both sides of each steak with olive oil, then evenly sprinkle both sides with all of the sugar and Lawry’s, plus some freshly ground black pepper. If using smaller or larger steaks, adjust the sugar and Lawry's amounts accordingly.
Preheat the grill to high heat, at least 500° F. Then clean the grill grates very well and oil the grates. (See Notes below for oiling the grates.)
Sear the steaks for 2-3 minutes per side, for perfect medium-rare steak like you see in my photos. Remove steaks to a platter or cutting board to rest for 5 minutes before slicing. Enjoy hot.
Notes
To oil the grill grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until grill grates are thoroughly oiled.Recipe adapted from “The Reluctant Entertainer” book by my friend Sandy Coughlin at ReluctantEntertainer.com. This recipe is titled “Cousin Jim’s St. Louis-Style Steaks” in Sandy's book – we just refer to it as “Sandy’s Sugar Grilled Steaks” in our house!
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.