Honey-Brushed Steaks With Peppers and Onions

A well defined–but not burnt–char is the difference between decent steak and restaurant-quality results. Two ordinary but unexpected pantry ingredients work together to guarantee a dark, sticky-sweet crust on these steaks, so deeply impressive your guests may badger you to open your own bistro, “just a tiny space that seats 10.” (Do not succumb.) Mayo, with its mix of fat and protein (oil, eggs) reinforces meat's natural Maillard browning while the fructose in honey caramelizes readily over the heat of the grill. Brushed on in thin layers as the steaks are flipped, the duo forms a deeply bronzed patina on the surface, full of smoky flavor and in bold contrast to the rosy medium-rare interior.

Turn the steaks frequently–about every minute–so they cook evenly with the best chance at building a crust.