Mayonnaise, typically reserved for sandwiches, salads and burgers, has another use that could surprise steak lovers. A thin coating applied before cooking helps the outside of the meat brown, creating the kind of crust many people look for.
How the Mayonnaise Technique Works
The unusual technique involves brushing or spreading a small amount over the steak before cooking it. Food Republic says mayonnaise's combination of oil and egg helps the surface brown, while its emulsion allows it to cling to the meat rather than running off.
The method is not completely new, with The Kitchn highlighting mayonnaise as a way of creating a well-browned crust when grilling steak. Its advice is to use a thin layer rather than coating the meat heavily, with around two tablespoons suggested.
Why Mayonnaise Works on Steak
Mayonnaise works particularly well because it contains oil and egg, while the browning that happens during cooking contributes to the flavour and colour of the finished meat. Food Network also explains that mayonnaise can be used as a marinade for meat, with its fats helping to retain moisture while its protein browns quickly.
For anyone wanting to try it, the process is straightforward and does not require a special recipe. Season the steak, spread a thin coating of mayonnaise over the surface and then cook it using your preferred pan or grill method.
Keep the Coating Light
It is worth keeping the coating light, however, rather than covering the steak in a thick layer. The aim is to help create an evenly browned exterior, not leave the meat covered in mayonnaise after cooking.
The technique may sound strange if you have never tried it, but mayonnaise has already been used by chefs and food writers as a cooking ingredient rather than simply a condiment. The Kitchn has also previously highlighted television chef Alton Brown cooking steak with mayonnaise when he had run out of oil and butter.
Does It Affect the Taste?
One of the biggest concerns for mayo sceptics is whether the finished steak will actually taste like mayonnaise. Food Republic says the condiment does not need to dominate the flavour, while the cooking process leaves behind the browned, savoury crust rather than a thick layer of sauce.
The result will still depend on the cut of steak, cooking temperature and how well it is prepared, so mayonnaise is not a guarantee of a perfect steak. But for shoppers with a jar already sitting in the fridge, it could be a cheap trick worth trying the next time steak is on the menu.
