Why Alton Brown's Mayo-Slathered Steak Isn't As Gross As It Sounds

Covering a steak in mayonnaise might not seem controversial to some home cooks, but Alton Brown created quite the debate when he posted this meat-cooking method on Instagram. The food science expert found himself without his usual ingredients to make a steak, so he coated the beef in mayonnaise before cooking it in a pan. Commenters responded swiftly, and they were clearly divided on the issue. One person simply wrote "sick," and another said "gross." Others questioned how Brown could have run out of both butter and oil at the same time. The majority, however, thought this hack was a genius move. One commenter raved that "Mayo is a nice replacement for butter!" and another cheered, "Great idea Alton!"

Brown is definitely onto something. Think of the components of mayonnaise. The beloved sandwich condiment is made from oil, water, egg, and an acid (usually either lemon juice or vinegar) that has been blended together to form a creamy spread. It's an interesting combination of fat and protein: Its eggy richness aids in creating an enviable crust on the steak and helps insulate the meat, too. You'll be amazed by the results when you try it on your favorite cut of steak.

It's the protein from the eggs that makes all the difference when cooking steak this way. The spread's oil-protein base forms a barrier that helps the meat brown more quickly and evenly. This gives thinner cuts, such as skirt steak, a deeper color without overcooking them. Not only does food brown better with mayonnaise, but using it will give your steak a satisfying crust, too. That deliciously charred exterior is created through the Maillard reaction, which is the chemical process that occurs when meat is cooked at high enough temperatures. Mayonnaise helps that process along.

Mayonnaise has a higher smoke point than butter, which is why some people like to use it instead of the churned dairy product when making a grilled cheese sandwich. The condiment allows the bread to develop a supremely crunchy texture with less risk of scorching and smoking. This means you can cook your mayo-slathered steak at a higher temperature, and it can stay on the heat for longer getting burnt. Alton Brown demonstrated this technique on YouTube when he cooked his mayo-coated steak on a griddle heated to 450 degrees Fahrenheit. This high-heat cooking method will be a success no matter which cooking surface you use — try it in a pan, or on a grill or griddle.

Some may be skeptical about using mayonnaise on a steak, especially those who aren't fans of the condiment in general. But don't worry, you won't end up with a mayonnaise-flavored piece of meat. The condiment really only serves a role in the browning process, and its flavor basically gets cooked away. When the steak first hits the pan or grill, the water in the mayonnaise evaporates and only a thin layer is left behind. This coating makes it easier to get the meat to release from whatever cooking surface you use.

This special mayonnaise coating also helps distribute your seasonings evenly across whatever meat you're cooking, so it's a great idea to incorporate your spices into the mayonnaise before using it on your steak. That protective mayo layer may also help to keep your seasonings from burning when you cook your steak on the grill or in a pan. You could also add the condiment to your favorite marinade, which will help the mixture stay on the meat. There are many other ways to jazz up your mayonnaise, such as bringing in a bit of mustard powder. Alton Brown is known for his party mayonnaise, which he showcased on the "Mayo Clinic" episode of "Good Eats" during the show's 4th season. He tweaks the standard recipe by using Champagne vinegar, lime juice, and chile oil for a punch of flavor that will easily enhance your beef.