Grilled Steak with Truffle Mayonnaise

By Margaret Dickenson

Photo by Larry Dickenson

Makes 4 servings

One of the easiest, quickest and most satisfying meals to prepare is grilled steak. It’s important to keep the ‘treatment’ of the meat relatively simple so the real flavour of the beef can be recognized and appreciated. However, I have found that served with my unique ‘Truffle Mayonnaise’ (which functions more like a dipping sauce), an intriguing and luscious flavour dimension is added to the steak. It’s all so unexpected; it’s all so impressively memorable. With this recipe, dining at home (with or without guests) is certain to be a gourmet experience.

– 1 1/3 lb (800 g) strip loin* steak (thickness: 1 inch or 2.5 cm)
– 2 tbsp (30 mL) teriyaki marinade/sauce
– 2 tbsp (30 mL) olive oil (preferably garlic infused)
– To taste steak seasoning (peppery type)

Truffle Mayonnaise:
– 1 cup (250 mL) mayonnaise (low calorie or regular)
-1 1/3 tsp (7 mL)** truffle oil***

1. To make the Truffle Mayonnaise, whisk together mayonnaise and truffle oil to form a smooth mixture. (Makes 1 cup or 250 mL.) Keep refrigerated until ready to serve or for up to several weeks.

2. Allow steaks to come to room temperature.

3. Twenty minutes before grilling, drizzle steaks (all sides) with teriyaki marinade/sauce and then olive oil.

4. Place steaks on a lightly-oiled preheated (high) barbecue grill over direct heat. Immediately reduce heat to medium and cook with hood up. Grill steaks to desired degree of doneness, turning once. (Use tongs to avoid piercing the meat and to prevent juices from escaping.) Generally, for medium-rare, cook the steaks about 2 to 3 minutes per side. (Note: Alternative Cooking Technique which follows.)

5. Transfer steaks to a platter, cover with aluminum foil (shiny side down) and let rest for 5 minutes to allow for the redistribution of juices. If necessary, keep steak warm in preheated (125 °F or about 50 °C) oven.

6. Serve with Truffle Mayonnaise.

* Alternative: Other types of steak may also be used (e.g., T-bone, rib, filet). Choose the size that suits you. (Note: In general, steaks that are more heavily marbled with fat are juicier and usually more flavourful; however, they are also higher in calories.) If price were not a factor, my first choice would be beef tenderloin filets (each: 5 oz or 150 g), but they are rather expensive.

** Different brands of truffle oil may vary in strength; therefore, if necessary, adjust the quantity used. Remember, the scent of truffle oil should be rather subtle – definitely not aggressive.

*** Available at gourmet or specialty food stores at a very reasonable price.

Alternate Cooking Technique
(Step 4)

Place steaks on a preheated (medium-high) lightly-oiled grill pan (or heavy skillet). Immediately reduce heat and cook to desired degree of doneness, turning once.

Doneness: Pay careful attention when grilling steaks so as to achieve the degree of doneness desired. (Avoid doing other tasks or being distracted so as not to over-cook the steaks.) For ‘blue to rare’, the grilled steaks should be very soft when poked gently with your finger. A little firmer is medium-rare to medium. If there is no bounce or give to the steak, it is at medium, medium-well or even well done.

Accompaniment: I find that traditional corn on the cob and garlic butter sautéed mushrooms make for a very satisfying combination. However, to increase the ‘WOW’ factor, as an alternative, try marrying the steak with a tempura of whole mushrooms – or even better, a tempura of whole mushrooms stuffed with ‘sautéed and seasoned escargots.’ Exotic indeed!



About Margaret Dickenson
Margaret Dickenson is the author of the International award winning cookbook, Margaret’s Table – Easy Cooking & Inspiring Entertaining, as well as creator and host of the TV series, Margaret’s Table. Visit

Category: FOOD & DRINK, Recipes