Apply a thin, almost translucent, layer of mayonnaise to the steak. Set your Anova Sous Vide Precision Cooker to your desired doneness using our steak guide here. If it needs searing, mayo will be your searing angel. Lets walk you through it step by step! Oh…and it works for all things, not just steak. The mayo as we know it is quickly burned down to the bits that make the sear special. And we know what you’re gonna say – its gonna taste like mayo. Restaurants and the food industry in general have been using this for years and years.” You also have the emulsification of the oil and egg which means that they’ve already done the work in incorporating water into the oil so it’ll stick to the meat rather than want to repel (the old oil and water issue) like plain oil, and it accelerates the Maillard reaction through a non-enzymatic reaction. How Does it Work?įor a quick explanation, lets turn to #anovafoodnerd and food scientist Erika Turk: “T he protein and sugar in the mayo makes the difference in searing. So what happens when they get used together? Magic. Think egg wash on bread for a golden crust when baking, and so on. Both of these are commonly used in culinary applications for browning. How in the world would our favorite condiment be an option here? Strip mayo down to it’s core and it’s essentially two things: oil and eggs. Sear Answer: To sear, place the steak directly on the stovetop over medium-high heat and cook for 23 minutes per side. Do not move the steak until it turns golden brown. Once the pan is hot, carefully add the steak to the pan. It goes against what we normally think of when searing. To sear, place the steak on a preheated skillet over medium-high heat. We were cooking a whole pile of prime New York Strip steaks and getting ready to sear ’em when we remembered how many people in our Facebook community seemed to love searing with mayonnaise. This all started last week at the Anova Kitchen – our experience space at the HQ. Learn more below and unlock the secrets to some seriously superb sears. There are good reasons this popular sandwich spread produces a superior sear. When mayo is suggested an option, people usually stop listening – but before you brush past this method, hear us out. What if we told you there’s a better way? Mayonnaise. We’ve heard of all the common methods: canola oil, butter, etc. This can be removed using a large wire brush, like this one from Amazon. Some roasts will start to render their fat and may create smoke. Watch closely for the desired color and don’t overcook. All that’s left between you and heaven is a quick sear to crisp up the crust. Place the roast on the grill rack with the fatty side down. You pull that perfectly juicy steak from the water bath.
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