Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, charcoal afterburner mayo-seared steak (requires bbq chimney). One of my favorites. For mine, I will make it a little bit tasty. This will be really 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 well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have charcoal afterburner mayo-seared steak (requires bbq chimney) using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney):
- Take Beef steak (cut to <1 inch thick)
- Prepare Mayonnaise
- Prepare Salt (Preferably coarse)
- Prepare Black pepper
Once they coals are going, pat the steaks dry, and finish them over the charcoal, about one minute per side so you. Cooking over a chimney full of coals is a great, cheap and easy way to concentrate the heat and get those crusty results. This cooking method is still technically a reverse sear, where the meat is first cooked slowly at low temperatures before being quickly seared. As you can see from the results, it's pretty foolproof.
Instructions 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
This cooking method is still technically a reverse sear, where the meat is first cooked slowly at low temperatures before being quickly seared. As you can see from the results, it's pretty foolproof. 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. Placing the cod fillet on half cooked cauliflower steak was a perfect way to cook this delicate fish on the BBQ.
So that is going to wrap it up with this exceptional food charcoal afterburner mayo-seared steak (requires bbq chimney) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
