Searing with mayo instead of oil changed my steak game

I saw it in a random comment thread last week and figured it was worth a shot. Slathered a thin layer of Duke's on a ribeye before hitting the cast iron, and the crust came out way more even than with oil. The mayo smokes less and doesn't splatter as much, plus it adds a slight tang that cooks off. I did it three times now, twice on sirloin and once on a filet, and every crust turned out golden and crunchy. Has anyone else tried this trick, or do you stick with clarified butter for your high heat sears?

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hugo_nelson18d ago

Wait til you try it on a burger, total game changer.