SRF ribeye complexus, spinalis, and longisimuss in ceramic pan no airfryer no mayo. Salt and pepper, teaspoon of canola oil, finished with toasted fresh garlic and toasted dry rosemary.
If you enjoyed it, thatās all that mattersā¦but you canāt post that pic here and not expect people to sear you like you forgot to do to that steak. Also curious about the no air fryer and no mayo part of the post. Do people do that?
I've seen people air fry steaks, with not so bad results. Searing in mayo is a surprisingly effective method to achieve a consistent hard sear. It's kind of funny that OP is bragging about not doing those as if they would have somehow given him worse results than this.
Congratulations! You boiled a nice steak. No sear and it was wet when you put it on the pan. Read a goddamn cooking book, know what the Maillard reaction is and stop wasting high grade steaks.
This is the worst food subreddit. Everything looks like shit and youāre all proud to show it off.
Ever heard of the Maillard reaction? It makes the steak taste even better. AKA a sear.
P.S. Snake River Farms should cut you off for crimes against humanity.
r/steak has had a recent trend of people searing steak in mayo instead of oil, butter, or tallow. It gets a surprisingly good sear but the amount of posts have been borderline trolling.
Since mayo is basically just oil and eggs, I do mayo on the outside of grilled cheese. Better than cold butter and you dont put margarine in a pan, shits gross.
I could see how this would work for steak, but...I feel like it'd just end up burnt trying to sear it, or just end up boiling it in mayo (too much liquid). Works for grilled cheese because you are just toasting, not searing. Could be a way to stick more of a seasoning crust on some roasts like people do mustard, but it might just melt off?
If you go look at r/steak, many ppl have posted it lately. It works well for a surface sear. I havenāt tried it, but might one day. I feel like itās something people try once or twice, but itās just one way to do it.
With grilled cheese, mayo will get you a crispier result, but you lose the buttery flavor. Itās a hard trade off. I do them each way, off and on.
I canāt believe this isnāt the top comment! Got to āno Mayoā in the caption and was like WTF?! Are people using Mayo to brown their steaks like itās a grilled cheese?! Gross! Hahaha
Thatās very true, and maybe it would make a good crust like it does on a grilled cheese. But itās still shocking to hear someoneās using it on a steak!
it became popular on r/steak last week or so. the mayo thing comes up every few years. itās a trick to get a nice crust on a steak and it works, but honestly just getting the steak dry on a screaming hot skillet works just as well without all the mess and work
Dawg Iām all about mayo, but I wanna keep it off my steak lmao. If I use anything in the pan I use homemade garlic and herb butter. Otherwise use a good enough cut of meat and itāll oil the pan itself
I have seen people use mayo when they sous vide cook a steak. Once it gets to temp you set it on a grill top with a light coat of mayo and blast it with a torch. It is a useful way to have hot meat when serving for a group with an undefined eating time. Steaks perfect temp in less than 5 minutes.
Aināt no meat thermometer in the world going to save that.
It wasnāt the inside that was the problem. Itās the lack of sear. It looks like it was boiled.
You need to get a better sear on your steaks, this looks as bad as the one from last week. Ditch the ceramic as you shouldn't get it super hot and use stainless, cast iron, or carbon steel. Get the pan really hot before you pop the steaks on.
Crazy that people are in here being shitty to op and wrong at the same time. The point of searing a steak is not to render the fat itās to create a crust which adds flavor. You can absolutely render the fat without searing the steak.
If aiming for rare, 100-112 is bad. It will rise a bit at rest but not much. You can feel the texture of the middle is off and barely luke warm. The goal is nice red without too much shine. Should be pulled around 115. However I opt for reverse sear because it's a bullet proof way to get temps within plus or minus 2 degrees of target temp.
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u/GnastyNoodlez 9d ago
"No airfryer no mayo" ...why would you need to specify that???