Why Alton Brown's Mayo-Slathered Steak Isn't As Gross As It Sounds - Chowhound

It's the protein from the eggs that makes all the difference when cooking steak this way. The spread's oil-protein base forms a barrier that helps the meat brown more quickly and evenly. This gives thinner cuts, such as skirt steak, a deeper color without overcooking them. Not only does food brown better with mayonnaise, but using it will give your steak a satisfying crust, too. That deliciously charred exterior…