Step 1

Heat an outdoor grill for medium-high heat (375 to 450°F). Meanwhile, pat 1 boneless NY strip or ribeye steak dry with paper towels. Season all over with 1/2 teaspoon kosher salt. Place 2 tablespoons dry rub and 2 tablespoons mayonnaise in a small bowl and stir to combine. Spread onto both cut sides of the steak.

Step 2

If needed, scrape the grill grates clean. Place the steak on the grill. Grill (cover the grill if using a gas grill), flipping every 2 minutes, until the center registers 120 to 125°F for medium-rare, 8 to 20 minutes. If the steak is flaring up, move to a cooler part of the grill.

Step 3

Transfer to a clean cutting board and let rest for 5 to 10 minutes. Slice across the grain.