Sugar Grilled Steak
Sugar Grilled Steak delivers a sweet caramelized crust and tender, juicy interior with minimal fuss. This easy weeknight dinner uses simple ingredients like olive oil, sugar, and Lawry’s Seasoned Salt to coax out bold flavors. Fast to prepare and impressive to serve, it is a reliable recipe to make when you want something special without spending hours in the kitchen.
Equipment
- Grill
- Tongs
- Platter or cutting board
Ingredients
- 2 beef steaks about 1 1/4 pounds each and about 1" thick, trimmed of excess fat – we use ribeye or NY strip Season and tenderize the steaks by helping to promote a flavorful crust during grilling; its fat-trimmed cuts like ribeye or NY strip provide marbling that melts and bastes the meat, enhancing juiciness. Prepare steaks about 1" thick so they cook evenly and develop a caramelized exterior without overcooking the center.
- 2 teaspoons olive oil Coat the steaks lightly to help oil act as a medium for heat transfer and to encourage even browning; a small amount prevents sticking to the grill grates and helps seasonings adhere. Use just enough to lightly gloss the surface without pooling, preserving the desired sear.
- 2 teaspoons sugar Create a touch of caramelization and balance savory flavors by sprinkling sugar, which encourages attractive browning on the steak surface. Use sparingly to avoid overly sweet taste while promoting a flavorful crust when exposed to high heat.
- 1 teaspoon Lawry’s Seasoned Salt Season evenly to add savory depth and a mild salty-sweet complexity; Lawry’s Seasoned Salt contributes salt, spices, and umami notes that complement beef. Apply uniformly before grilling so flavors penetrate the outer layer and enhance overall taste.
- freshly ground black pepper Enhance and brighten flavor by grinding black pepper directly onto the steaks to provide sharp, aromatic heat and a peppery finish. Use freshly ground for maximum aroma, adding contrast to the sugar’s caramelization and the seasoned salt.
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.: Close your eyes for a second and breathe in the faint aroma of oil and spices as you handle the meat, then feel the gentle friction as you rub the olive oil into both sides which helps the seasonings stick and encourages even browning. You will notice the sugar clinging to the surface, and when the steak hits heat those sugar crystals will begin to melt and turn a light amber, creating that prized glossy crust. Why this matters, the oil and sugar combination ensures quick surface caramelization that contrasts with the tender center, adding complexity to each bite. Watch out for heavy hand placement that packs the sugar into one spot which can lead to patchy caramelization, and avoid oversalting by distributing the Lawry’s Seasoned Salt evenly. A common mistake is applying too much seasoning at the edges which can burn, so tap off any excess and keep an even layer. Mind the texture under your fingers; the meat should still feel slightly cool and yielding before it meets the grill.
- 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.): The moment you open the grill lid you should sense the power of the heat, a dry, intense warmth that promises a rapid sear. Achieving at least 500° F creates the ideal environment for instant caramelization, allowing the sugar to brown fast while sealing juices within the meat. Cleaning the grates removes old char and ensures the steak makes full contact for those signature grill marks. Oiling the grates prevents sticking and helps form a smooth crust without tearing the meat fibers. The reason this matters is a clean, well oiled surface conducts heat more evenly and reduces the chance of the sugar burning before the meat sears. A typical pitfall is not preheating long enough, which can result in slow caramelization and a pale crust, so wait until the grill registers the heat. When oiling, be careful to do so safely using tongs with a folded towel to avoid flare ups.
- 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.: As the steak hits the grates expect an immediate, assertive sizzle and the release of a savory aroma, a sign the Maillard reaction is doing its work. Within seconds the surface should begin to darken and the sugar will start to melt into a thin, bronzed coat. This short sear of about 2 to 3 minutes per side is timed to develop a deeply flavored crust while keeping the interior a rosy medium rare. The visual cue is important: you want a well browned exterior with defined grill marks, not a charred black surface. This technique matters because quick, high heat locks in juices that give the steak its succulent texture. Avoid the mistake of flipping too often which reduces sear development, and resist the urge to press down on the steak which squeezes the juices out. If your steaks are larger or thinner, adjust times slightly to maintain that rosy center rather than overcooking.
- Remove steaks to a platter or cutting board to rest for 5 minutes before slicing: Immediately after searing, carry the steaks off the heat and listen for the faint settling sound as juices redistribute. The surface will still be warm and aromatic, and leaving the steaks to rest for about 5 minutes is essential because it allows internal juices to reabsorb, leading to a juicier slice. The meat's temperature evens out during this short pause and the texture becomes more tender. This matters because slicing too soon causes those flavorful juices to run out onto the board, leaving a drier steak. A common error is resting under a tent of foil that is sealed; instead lightly cover if needed to keep warm without trapping excess steam. When you slice, cut across the grain to maximize tenderness and enjoy the contrast of the caramelized exterior against the tender interior.
Notes
- Choose the right cut: Pick steaks with good marbling like ribeye or NY strip to balance flavor and tenderness; lean cuts can dry out quickly under high heat.
- Keep sugar fine: Use fine granulated sugar so it melts and caramelizes smoothly, avoiding coarse crystals that can remain grainy.
- Oil lightly: Apply just enough olive oil to help seasonings adhere and to promote even browning without creating flare ups from excess oil.
- High heat is key: Preheat the grill to at least 500° F to achieve a quick sear and proper caramelization of the sugar without overcooking the interior.
- Watch the sear: Sear 2 to 3 minutes per side for medium rare, and avoid flipping frequently so a solid crust can form.
- Rest before slicing: Let the steaks rest for about 5 minutes to allow juices to redistribute and to finish cooking gently via carryover heat.