A chef has revealed why he swaps cooking oil for a spoonful of mayonnaise when searing steak, saying the swap produces a deeper, more even crust. Jeremy Yoder, culinary editor at Thermoworks, made the comment during a conversation about how a spoonful of mayonnaise mixed into ground beef makes burgers noticeably juicier, according to Simply Recipes. Yoder mentioned that he also "paints" patties with mayonnaise to boost browning.
He said the trick works with almost any protein, prompting the author of the Simply Recipes piece to buy tenderloin steaks to test it out.
Why brushing steak with mayonnaise works
Yoder said mayonnaise has been used on cuts for barbecue, such as brisket, for years with good results. Generations of pitmasters and barbecue enthusiasts have found that a quick coat of mayonnaise helps dry rubs stick to the meat instead of falling onto the grill grates.
Many people season steaks with little more than salt and pepper, though some add other spices too. A dab of mayonnaise holds those seasonings in place on the meat, right where they are meant to stay.
A thin layer of mayonnaise also helps browning along through the Maillard reaction. Searing steak over high heat produces the same browning effect on its own, but the added oil and protein in mayonnaise speed the process up. Homemade mayonnaise works well, but store-bought brands usually contain sugar, which also helps browning along.
The technique works especially well with leaner cuts such as flank steak, tenderloin, bavette and top round. For those who like their steak cooked medium, the mayonnaise trick helps achieve ideal browning without overcooking the meat. It does not taste like mayonnaise, but the result comes out noticeably tastier.
Mayonnaise is not meant for every cut, however. Rich, heavily marbled cuts such as ribeye should be cooked without mayonnaise or oil.
How to use mayonnaise on steak
When buying mayonnaise, Kewpie is the recommended brand. Its combination of monosodium glutamate, which boosts umami flavor, and glutamate-rich egg yolks, rather than whole egg, works a kind of magic on steak, enriching the meat's flavor without needing a large amount of mayonnaise or extra seasoning.
The amount needed depends on the size of the steak, but it is best to start small, with about a tablespoon, and add more if needed. A brush should be used to coat the steak evenly. A thick layer of mayonnaise is not necessary.
The thinnest, almost invisible layer is enough to give the steak a rich brown crust with little effort. Yoder noted that mayonnaise helps meat brown more evenly, particularly when cooking on a grill, air fryer, infrared burner or under an oven broiler.
UNIAN previously reported that stale bread can be turned into homemade breadcrumbs.
