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The Mayonnaise Sear
Posted on 11/12/18 at 8:03 pm
Posted on 11/12/18 at 8:03 pm
Trigger warning: Sous Vide & a lot of mayo.
A buddy sent me this Reddit Post about using mayo as a pre sear oil. Morbid curiosity and my love of mayonnaise sent me down a rabbit hole. My grandma calls it Mann-ayes, I think it’s a CENLA thing.
A quick google yields a couple of results, Alton Brown, LA times and Anova:
Alton
LA Times
Anova
I had to try. Picked up some prime ribeyes from HEB:
Rubbed them down with Hardcore Carnivore black. I’m usually not a rub guy on steaks, but this shite is amazing:
Into the water bath for a quick spritz at 121 with the secret sauce looking on:
Out the water, dried off and lathered in the food lube:
This was sick, but I’m into it:
Threw them on the Joe for a quick sear. It was hot, the puddin was hotter:
After a rest and some butter:
The money shot:
Young Jazz was salivating at the mouth:
I was a skeptic at first, I must admit, but the results were dyno money. I’ll be the first to downvote myself.
Posted on 11/12/18 at 8:04 pm to weskarl
I have that planned as well after seeing the anova post about using mayo
Posted on 11/12/18 at 8:06 pm to weskarl
Upvote for production value.
FIVE upvotes for tGOAT mayo, Dukes.
Two or three upvotes for DogBaw.
I award you 100 internets sir. Because I can't math.
FIVE upvotes for tGOAT mayo, Dukes.
Two or three upvotes for DogBaw.
I award you 100 internets sir. Because I can't math.
Posted on 11/12/18 at 8:07 pm to weskarl
I am most definitely mayo triggered but regardless looks great
Posted on 11/12/18 at 8:08 pm to Fox McLeod
I have had a few people swear by mayo for searing
Posted on 11/12/18 at 8:11 pm to LSUvegasbombed
Old neighbor who brought me around to grown-up cooking also used mayo to sear his burgers.
Posted on 11/12/18 at 8:23 pm to weskarl
Using mayo on pan fried sandwiches (grilled cheese, pb & j, ham, etc.) is a next level sear as well.
Posted on 11/12/18 at 8:24 pm to weskarl
That looks tasty. IWEI
On a side note, you really don't need to rest a Sous vide steak.
On a side note, you really don't need to rest a Sous vide steak.
Posted on 11/12/18 at 8:25 pm to KosmoCramer
I do a mustard coat on my briskets. Someone suggested to do mayo but I can’t for some reason on my brisket. Not wanting to waste the hours of care taking to have it come out weird
Posted on 11/12/18 at 8:29 pm to ruzil
I agree with no rest, but I want my butter to melt and then to pour the juice on the steak and side - tonight was grilled asparagus. Dick farts incoming. Got a little pre occupied with the mayo and didn’t bring the butter outside to soften up and hit meat right when it came off the heat.
This post was edited on 11/12/18 at 8:30 pm
Posted on 11/12/18 at 8:31 pm to weskarl
How much dried slobber is on that flat screen, anyway?
Posted on 11/12/18 at 8:32 pm to KosmoCramer
quote:
Using mayo on pan fried sandwiches (grilled cheese, pb & j, ham, etc.) is a next level sear as well.
Yarp
Posted on 11/12/18 at 8:48 pm to weskarl
Prime ribeyes for an experiment? Looks great though!
Posted on 11/13/18 at 9:46 am to weskarl
quote:
My grandma calls it Mann-ayes
Mine too baw.
This thread is reason enough to start mayo experiments of my own. Will report back.
Posted on 11/13/18 at 11:18 am to weskarl
That steak looks delicious. I'm interested in the rub you used. Have you used it often? Anyone else use it?
Posted on 11/13/18 at 11:24 am to Gris Gris
quote:
Anyone else use it?
I bought a shaker of it after having some at WKR house. Its really good on beef. When applying you can get a nice black layer of it on each side. However, I have an issue with rub coming off while grilling. May be user error (flipping it too much/grate not hot enough)
Jess Pryles is my go to now for anything beef. Especially steak and brisket.
This post was edited on 11/13/18 at 11:26 am
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