Alton Brown's Mayo-Slathered Steak Actually Isn't Gross At All
NEWS
By WENDY MEAD
Chef Alton Brown created quite the debate on Instagram when he shared his method for cooking a steak slathered with mayo, but using the condiment actually has multiple benefits.
Mayo contains oil, water, egg, and an acid. Its oil-protein base forms a barrier that helps cuts of steaks, even the thinner ones, brown faster and evenly without overcooking them.
Mayo also helps with the Maillard reaction, which is the chemical process that occurs when meat is cooked at high enough temperatures, creating a deliciously charred crust.
Whether you’re using a pan, a grill, or a griddle, thanks to the condiment’s high smoke point, mayo-slathered steak can stay on high heat for longer without getting burnt.
When the steak hits the pan or grill, the water in the mayo evaporates and only a thin layer is left behind. This layer makes it easier to remove the meat from the cooking surface.
The said layer can also help distribute seasonings evenly across your steak, so it's a great idea to incorporate your spices into the mayonnaise before slathering it on the meat.
With all that said, the condiment only serves a role in the browning process. Since its flavor gets cooked away in the process, you won't really end up with a mayo-flavored steak.
