Dumb Things.

@jack-dodds 

I love mustard and onions on my dog. Sometimes sauerkraut and I always need horseradish on my fresh kielbasa. 
Steve

Forget Ketchup, have you tried Mayonnaise on a steak?

@100ford2003 Portillos is one of my favorite restaurants. There are several in Chicago and the surburbs.

@jack-dodds Not me. I would never do that!

@david-green 

Mayo is for a BLT!

@perrone1 I'm with you Tony. If the steak has to be altered to taste good, I'm in the wrong restaurant.

Mayo on a steak??  First time I ever heard of that!

@jack-dodds 

According to the guys at Anova Culinary, the protein and the sugar and the egg in the mayo are helpful for developing that crust we all love on our steak, and the fat emulsion accelerates the Maillard reaction (non-enzymatic browning, flavour compound explosion.

Personally, I like a light dusting of Montreal Steak Spice.

Posted by: @david-green

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"Forget Ketchup, have you tried Mayonnaise on a steak?"

@david-green Yeah...gastronomically speaking...I figured it had something to do with the old "mayo affecting the acceleration of the Maillard reaction"....yeah for sure.

@david-green "Personally, I like a light dusting of Montreal Steak Spice."

It's blackened Cajun spices for me.

@david-green, correct me if I'm wrong. But I think you mean putting mayo on before cooking. Mayonnaise and Mustard are common binders when preparing all kinds of meat for smoking, as is olive oil and hot sauce. They go on before you sprinkle your rub. But the mayo is for exactly what David says.

@jkuvakas 

You are correct John. I’ve even seen the pre-cooking coating using Ketchup, but not to the same good effect.

@david-green, ketchup has a lot of sugar. It tends to burn during a long smoke. I ahve to admit, the mustard and mayo made me hesitate. But the fact is that they do not change the meat's flavor while they help render fat and complete the Maillard reaction. Who knew??

This is another reason most meats, particularly steak, need to rest for 10-15 minutes after being removed from the heat. They're still cooking for that time. When I do a brisket, I'll take it off the grill, wrap it in pink butcher paper, and place it in a well-insulated cooler for 3-5 hours. During that time, the meat reabsorbs most of the juices it has secreted.  

@jkuvakas 

Good points, and your briskets are famous. Just the mention makes my mouth water.