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.
Prep Time5 minutesmins
Cook Time2 hourshrs30 minutesmins
Finish Time20 minutesmins
Total Time2 hourshrs55 minutesmins
Course: Main Course
Cuisine: American
Keyword: Mayo sear sous vide, Mayo sear steak sous vide, Sous vide then mayo sear steak
1New York strip steak (or another ~2” cut ofsteak)
½tspsalt
1tspmayonnaise
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.