Spreading mayonnaise over steak before cooking can help the surface brown and develop a tasty crust, according to food experts. The condiment, which is largely made from oil and egg, provides fat for cooking while the egg proteins contribute to browning when the meat is exposed to high heat.
How to apply the mayonnaise
Food Republic recommends seasoning the beef before applying a thin coating of mayonnaise to each side. Around two tablespoons per steak should be enough, so there is no need to use a large amount.
The Kitchn has also tested the method for grilled steak, saying a thin layer can help produce a well-browned exterior. Its advice is to spread the mayo across the meat much like butter, rather than using a thick coating.
What happens during cooking
Once the steak is cooked, the mayonnaise texture is not the same as when it was applied. The heat changes the coating during cooking, helping it contribute to the browning process while the steak develops its crust.
There is another potential benefit for anyone who likes adding herbs or spices. Food Republic says the thick mayonnaise coating can help seasoning stick to the meat, while allowing the addition of rosemary, garlic or a dry rub before cooking.
A versatile technique
The trick can be used whether cooking steak in a pan or on a grill, although the cooking method and temperature will still determine how the meat turns out. It is best viewed as a technique for helping the outside of the steak brown rather than a shortcut that guarantees a particular level of doneness.
Food writers who have tried the technique say the mayonnaise flavour becomes much less noticeable during cooking, leaving the focus on the browned exterior of the steak. With a thin coating, plenty of heat and the usual seasoning, a forgotten jar of mayonnaise could have a surprising second life in the kitchen.
