Steak with mayonnaise marinade

[electrolux137]

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<div class="_1mf _1mj" data-offset-key="cbqq6-0-0"><span data-offset-key="cbqq6-0-0"><span data-text="true">The other day Arlee sent me a link on a food web site that suggested using "mayonnaise as steak marinade. Add your favorite dry rub to the mayo or simply season with salt and pepper. It helps create a thick crust, sealing in flavor and giving optimal char. The mayo will suspend the spices, so they don’t fall off."</span></span></div>
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<div class="_1mf _1mj" data-offset-key="53ptu-0-0"><span data-offset-key="53ptu-0-0"><span data-text="true">Well, I tried it tonight. I seasoned the mayo with a mixture of dry-rub seasonings and spices. The steaks were wonnn-der-full!</span></span></div>
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http://www.tastingtable.com/cook/na...TT&utm_campaign=Weekend&utm_content=Editorial

 

[cb123]

If you just added a little sweet milk, butter, flour, and just a tad bit of sugar to those green beans they would've tasted more better...just saying. And, please, don't forget some finely diced onions!

 

[gottahaveahoove]

although I never put mayo on steak,

I have covered chicken breasts with it to hold crushed Ritz crackers, etc......for baking. I always use mayonnaise with olive oil in it.
I was scanning archives. You really should compile a cookbook. In a way, you already have.
John

 

[human]

Okay, I'm very much of a 'zero mayo' kind of guy. I pretty much hate the stuff, other than in coleslaw or carrot and raisin salad, so the very thought of putting mayo on a steak borders on being skin-crawlingly repugnant. But I have to admit that as unappetizing as the 'before' photo is, the subsequent 'after' photos look pretty tasty. I just have to wonder if it would work as well on a grill as in the oven because I never, ever, under any circumstances cook a steak in the oven, especially since I have a perfectly good gas grill just outside the kitchen door. Even when I lived in an apartment where gas and charcoal grills were illegal under local fire codes, I got a table top electric grill that was permissible under the regulations since it doesn't cook with an open flame (see link below). I still have that grill but now that I own a house with a built-in gas grill, I only use it when I want to cook something on the rotisserie.

http://https//smile.amazon.com/Easy...469213823&sr=8-5&keywords=meco+electric+grill

 

[electrolux137]

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<span data-ft="{"><span class="UFICommentBody"> I am not particularly fond of mayo. I rarely use it on sandwiches, and I prefer to make potato salad with sour cream or whole-fat yogurt. But it really worked magic with the steaks.</span></span>


 


<span data-ft="{"><span class="UFICommentBody">I broiled them in the lower section of the oven. I prefer grilling them outside but it's such a hassle that I infrequently do it unless we're having dinner guests.</span></span>


 


<span data-ft="{"><span class="UFICommentBody">P.S.: John, that's a great idea for chicken breasts.</span></span>


 

 

[cb123]

After reading the Sardinia report, I refuse to eat any more olive oil, even extra virgin cooled pressed, on account, that any and all bottled oil will, in fact, oxidize. And as we all know oxidation will destroy wherever an artery makes a right angle turn in the circulatory system, because the iron in our cells will react to its oxidizing, destructive presence. Then you'll have cholesterol upon more cholesterol building on top of itself trying to stop you from bleeding to death, which finally obstructs your blood flow causing, perhaps, a fatal heart attack. So any oil in a bottle, please, if you love yourself don't eat it...it will kill you if cancer or some kind of accident doesn't do it first! The people from Sardinia lived five to ten years longer then the mainlanders of both Italy and Greece, and their diet consisted mainly of fish, fruits, and vegetables and, Oh Yes, they called the mainlanders "Greasers."