Mayosear irish rib eye

Mayoseared Irish Rib Eye

In the sous vide scene the mayosear is more common than in the BBQ scene. To be honest: I hadn't heard about it a couple of weeks ago. Yet it's a great technique to get a nice and tasteful crust on your piece of beef! Curious? Give it a try! It's not as strange as it might sound!
Course Main Course
Cuisine American
Keyword bbq, Coldsmoked, Flanksteak, mayo, Mayosear, pellet smoker, perfect, reverse seared, searing, skillet, technique
Prep Time 2 minutes
Cook Time 30 minutes
Resting time 15 minutes
Servings 1 steak


  • 1 Irish Rib eye or another piece of beef
  • 2 Tbsp Mayonaise
  • 3 twigs of rosemary
  • 2 cloves of garlic
  • 1 lemon optional
  • Salt at taste
  • Pepper at taste


  1. Season the meat with salt at taste (you'll add the pepper afterwards to prevent it from burning). Use the reverse searing technique to smoke the steak on the indirect heat zone of your BBQ at low temperature (max 100°C) until your steak reaches an internal temperature of 44°C.

  2. Place the skillet on a high heat fire to preheat it until it's blazing hot.
  3. Once the steak reaches your desired internal temperature add the rosemary and smashed cloves of garlic to the pan.
  4. Slightly baste the steak with a thin layer of mayonaise on the top side. Turn over while placing in the hot skillet. Sear this side for 1-2 minutes. Baste the other side with mayo and turn around to sear the other side!
  5. Once you get a nice crust and core temperature from about 48°C remove the steak and put aside to rest for half of the total cooking time.

Thinly slice the beef against the grain and enjoy your delicious piece of beef!