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    Home » Recipes » Sous Vide » Sous Vide Steak » The Mayo Sear Sous Vide Technique For Beginners (+ RECIPE)

    The Mayo Sear Sous Vide Technique For Beginners (+ RECIPE)

    Published: Feb 1, 2022 · Modified: Sep 2, 2022 by Jenna Passaro · This post may contain affiliate links.

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    mayo seared sous vide steak pin with text overlay

    Want to up your sous vide cooking skills?? you’re in the right spot. Today I’ll share exactly what is a mayo sear and how to finish sous vide steak, chicken, and pork in a cast iron skillet using this technique. Scroll to the end for a step by step recipe.

    mayo seared sous vide steak with wild harvest brand jar of mayonnaise
    A mayo sear is exactly how it sounds — after the sous vide cooking process, you pat dry and rub a tablespoon of mayo all over the steak. Then sear it!

    Table of Contents

    • What Is A Mayo Sear?
    • How To Sear Sous Vide Steak In Mayo
    • How much mayo do you need?
    • Do you add seasonings?
    • How hot do you need the pan?
    • Do you need to add oil or butter?
    • How long do you sear steak in mayo?
    • How do you know when it’s done?
    • Want To Sous Vide Chicken With A Mayo Sear?
    • What About Finishing Sous Vide Pork This Way?
    • Sous Vide Recipes Using A Mayo Sear
    • Are you a foodie, too?
    • The Perfect Sous Vide Setup
    • The Mayo Sear Sous Vide Technique For Beginners Recipe | Sip Bite Go

    What Is A Mayo Sear?

    A mayo sear is a technique where you add mayo to the outside of food, specifically when it comes to finishing sous vide proteins, as you’ll see in this tutorial. The mayo helps get that steakhouse-like perfectly crusted sear on tender sous vide meats.

    No sous vide machine? Check out how to cook t bone steak in oven or make this oven baked tri tip…

    using tongs to sear mayo steak with the home chef's sous vide cookbook

    How To Sear Sous Vide Steak In Mayo

    First, sous vide the steak (or chicken or pork) at your preferred time and temp with any seasonings or marinades, in a ziploc or vacuum seal bag.

    This demo uses sous vide NY strip steak. You can use this guide to sear many similar sized cuts like porterhouse, ribeye, t-bone steak in mayonnaise.

    Once the protein is done cooking, remove it from the bag and pat it dry.

    See how to smoke NY strip steaks…

    sous viding steak in water bath

    How much mayo do you need?

    Smear the steak with a very thin coating of mayonnaise. In my opinion, you don’t actually taste the mayo after the steak is cooked when you use a small amount, but you still benefit from the juiciness and get that tasty crisp brown crust.

    spreading mayo on sous vide ny strip steak

    Do you add seasonings?

    As for seasonings, you can (but don’t have to) add a little bit of salt and pepper or other spices you’d like, which will stick nicely to the mayo, before searing the steak.

    searing edges of sous vide steak with a mayo crust

    How hot do you need the pan?

    Ask my husband, and he’ll say the right temperature is when the smoke alarm goes off…

    But I’d say a medium high to high heat is the perfect temperature for searing the steak. Make sure to add the steak once the cast iron pan is hot.

    cast iron skillet with sous vide steak with a brown crust from mayo

    Do you need to add oil or butter?

    Since you have the mayo, using butter or oil is unnecessary. But sometimes I still add it to the pan. What can I say? I love that sizzle as the butter bubbles up against the cast iron skillet and crackles against the steak. Just thinking about it makes me hungry!

    searing sous vide steak in mayonnaise

    How long do you sear steak in mayo?

    Not long at all! You want to barely sear the steak to prevent cooking it longer — a minute on both sides at the most. And don’t forget to crisp up those edges, too!

    mayo sear finished sous vide ny strip steak sliced with wild harvest mayo

    How do you know when it’s done?

    The outside of your steak should have a perfect brown sear. You’ll want to rest the steak for at least 10 minutes before slicing it.

    Want To Sous Vide Chicken With A Mayo Sear?

    Follow the same directions as the sous vide steak. Personally, I find this technique tasty for sous vide chicken, but more impressive for sous vide steak.

    When it comes to sous vide chicken, I usually broil it in the oven to finish it. Check out my sous vide whole chicken recipe to see how.

    What About Finishing Sous Vide Pork This Way?

    Yup, same thing. You can add a mayo sear to sous vide pork dishes for a flavorful crust.

    Try this technique on these sous vide boneless pork chops or this sous vide pork tenderloin.

    mayo sear finished sous vide ny strip steak sliced with wild harvest mayo

    Sous Vide Recipes Using A Mayo Sear

    Beyond the recipes previously mentioned above, I have a few favorite dishes to recommend cooking this way.

    First, check out this recipe for mayo seared sous vide hamburgers. You just can’t get a dry burger when cooked this way!

    Next, I think sous vide beef kebabs are an excellent choice for grilling or searing in mayo.

    And for one last recommendation before you go (because I could go on forever!), see this recipe for sous vide porterhouse steak. It’s a super special cut of meat that has both a New York strip steak and a tender chunk of filet mignon. Delish!

    chef next to sous vide cookbook with prime rib on white plate
    Sous vide is one of my favorite cooking techniques. So much so, I wrote a cookbook with over 100+ recipes.

    Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.

    Are you a foodie, too?

    Leave a comment here or find me on Instagram @sipbitego to let me know if you’re feeling this sous vide mayonnaise sear technique.

    Want to make restaurant-style food at home? I’ll teach you how, with in-depth video guides on the Sip Bite Go channel.

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.
    camera roll collage with sous vide ny strip steak with wild harvest mayonnaise
    It was so difficult to choose which photos to share – because they all looked so damn good! Enjoy your mayo seared sous vide steak!
    mayo seared sous vide steak with wild harvest brand jar of mayonnaise

    The Mayo Sear Sous Vide Technique For Beginners Recipe | Sip Bite Go

    If you want to up your sous vide cooking skills, you’re in the right spot. Today I’ll share exactly what is a mayo sear and how to finish sous vide steak, chicken, and pork in a cast iron skillet using this technique. Scroll to the end for a step by step recipe.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 2 hours 30 minutes
    Finish Time: 20 minutes
    Total Time: 2 hours 55 minutes
    Servings: 1
    Calories: 533kcal
    Author: Jenna Passaro

    Ingredients

    • 1 New York strip steak (or another ~2” cut ofsteak)
    • ½ tsp salt
    • 1 tsp mayonnaise

    Instructions

    • Preheat the sous vide machine to your desired temperature. For a ribeye, porterhouse, or another ~2” steak, I usually choose to sous vide it for about 2.5 hours between 130-134 for medium-rare.
    • Season the steak before dropping it in the sous vide bath with salt. You can add any other seasonings you’d like as well. Add it to a ziploc or vacuum sealed bag. Sous vide at your desired time and temperature.
    • Once the steak is done cooking, remove it from the bag and pat it dry with a paper towel.
    • Smear the steak with a very thin coating of mayonnaise on all sides. As for seasonings, you can (but don’t have to) add a little bit of salt and pepper or other spices you’d like, which will stick nicely to the mayo, before searing the steak.
    • Heat a cast iron skillet on the stove to medium high. Once the cast iron pan is hot, add the mayo coated steak. Since you have the mayo, using butter or oil is unnecessary, but optional.
    • Sear sous vide steak with mayo for 30-60 seconds on each side, including the edges, until a beautiful brown crust appears.
    • Rest the steak for at least 10 minutes before slicing and serving it.

    Video

    Notes

    See the recipe: https://sipbitego.com/mayo-sear-sous-vide
    See the recipe video: https://youtu.be/uVRBGrN-Rec

    Nutrition

    Calories: 533kcal | Carbohydrates: 1g | Protein: 47g | Fat: 37g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1306mg | Potassium: 708mg | Sugar: 1g | Vitamin A: 3IU | Calcium: 53mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

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    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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