Tried the mayo sear and I’m a fan. Did a couple of NY Strips (122* for 3:30) 10 min ice bath, finished on a cast iron at 550* 90 seconds per side. Probably go 2:00 per side next time.
by slacker130
3 Comments
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Purple_Puffer
meh, I have an egg allergy in the house so that’s off limits, but I don’t see how this is better than straight beef tallow or bacon fat. too many weird components in shelf stable mayo to burn and lead to off flavors.
Also, please try to post the inside of your steaks in the future.
ETA: most mayo is made from soybean oil, which has a smoke point of ~450
3 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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meh, I have an egg allergy in the house so that’s off limits, but I don’t see how this is better than straight beef tallow or bacon fat. too many weird components in shelf stable mayo to burn and lead to off flavors.
Also, please try to post the inside of your steaks in the future.
ETA: most mayo is made from soybean oil, which has a smoke point of ~450
>(122* for 3:30)
That seems risky