Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, charcoal afterburner mayo-seared steak (requires bbq chimney). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Once the charcoals are white and glowing hot. The thicker the steak the the longer the cooking time, but be wary of burning the beautiful crust that will form on the outside. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something which I have loved my entire life. They are fine and they look fantastic.
Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have charcoal afterburner mayo-seared steak (requires bbq chimney) using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney):
- Get Beef steak (cut to <1 inch thick)
- Take Mayonnaise
- Prepare Salt (Preferably coarse)
- Take Black pepper
Once they coals are going, pat the steaks dry, and finish them over the charcoal, about one minute per side so you. If you like your steaks with a deep, dark mahogany brown crust but still pink in the middle, then the 'afterburner' technique could be for you. A chimney starter and a grill grate are all the equipment that you need. If you have yet to invest in a chimney starter, then do so, it is a must have for all BBQ lovers.
Steps to make Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney):
- If steak is frozen, defrost overnight in the fridge. Pat dry the defrosted steak then salt on all sides (depending on thickness of steak) and leave in the fridge for 1-3 hours.
- Fill half of the BBQ chimney starter with charcoal briquettes (not lumpwood) and light as per normal procedure. Place a grill grate on top as this will be the cooking surface.
- Whilst the charcoals heat up, remove steak from the fridge and pat dry. Then cover with a moderate but translucent layer of mayonnaise on all sides
- Once the charcoals are white and glowing hot. Place steak onto grill grate. Flip the steak every 20-30 seconds and repeat until 2-3 minutes have elapsed. The thicker the steak the the longer the cooking time, but be wary of burning the beautiful crust that will form on the outside.
- Finish off by searing the sides of the steak and then removing from the heat. Allow the steak to rest for 3-5 minutes prior to slicing, otherwise the moisture will flood out leaving a dry and tough steak! Grind pepper to finish as preferred
A chimney starter and a grill grate are all the equipment that you need. If you have yet to invest in a chimney starter, then do so, it is a must have for all BBQ lovers. Well I tried this and, as AB warned, the steak got a light dusting of ash and a coal fell onto it. Sorry, AB, my method is better. The ProQ Afterburner simply fits onto the top of most chimney starters to transform them into a high heat grilling surface, perfect for steaks.
So that’s going to wrap it up with this exceptional food charcoal afterburner mayo-seared steak (requires bbq chimney) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
