One Secret Ingredient That Will Turn Any Steak Into An Epic Primal Feast
Steak is a staple for MOST meat eaters; especially those in the United States.
Comfy Living recently posted that if you eat beef, the chances are it is close to fifty-five pounds per year. Most of us carnivores know that steak is UP there when it comes to preference. Even Alton Brown, of Food Network, says that steak is fundamentally American. It is food borne of wide open spaces and big skies.
(Courtesy of: Food Network)
Brown is a well known TV personality who can also throw down when it comes to a steak. Whether it is him touting his ability to get a pan-seared ribeye have a beautiful crust in thirty seconds on the stove top or his master class on how you can reverse sear filet mignon that you can watch on repeat on YouTube, it opens the door to us that he knows how to work with beef (especially steak) in a way that can ONLY be described as unmatched.
I was scrolling through social media one day and I came across something that made me question how I have always cooked a steak. When reading the article, Brown talks about how using THIS condiment will change the steak game.
Mayo can be used as the fat to cook your steak in. This is also a great alternative if you do not have any oil or butter. Mayo on a steak may not sound appetizing, especially if you are NOT a fan of mayo, however you may want to reconsider. The trend of using mayo as a frying fat went viral with the grilled cheese. Yet, this idea has really SPREAD through out the food community since....(see what I did there?).
Many reputable establishments, such as the New York Times, concurs with Brown's assessment of using mayo. NOW, I have to be transparent here. I have been trying to get Duke's Mayo to send me something or sponsor me for my social media channel. Time and time again, I tell EVERYONE that there is NOTHING better than Duke's. That goes without saying in this situation as well. It is literally the ONLY way to go.
Slathering a steak on both sides with some mayo (looking at you Duke's), it can become a wonderful marinade for your meat. Mayo imparts a pop of flavor that is tangy and adds a little zip to the steak. But, this begs the question:
Why Does it Work So Well?
(Courtesy of: Little Sunny Kitchen)
Mayo consists primarily of eggs and oil. The protein that is in the egg is what makes the contribution to the Maillard reaction. Ultimately, this ends with a beautiful crust on your steak. Essentially writing your signature on the cut of beef that will give it flavor and has amazing presentation.
Until next time, make sure you eat well, do well, and serve beautiful food!
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