Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, charcoal afterburner mayo-seared steak (requires bbq chimney). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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 every day. It’s easy, it’s quick, it tastes yummy. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something that I’ve loved my whole life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook charcoal afterburner mayo-seared steak (requires bbq chimney) using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney):
- Prepare Beef steak (cut to <1 inch thick)
- Get Mayonnaise
- Get Salt (Preferably coarse)
- Get Black pepper
Then grab your charcoal chimney grill starter, pack it with charcoal and light it. Once they coals are going, pat the steaks dry, and finish them over the charcoal, about one minute per side so you. Well I tried this and, as AB warned, the steak got a light dusting of ash and a coal fell onto it. Once your charcoal is ashed over, dump out your charcoal chimney and place your cooking grate on your grill.
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
Well I tried this and, as AB warned, the steak got a light dusting of ash and a coal fell onto it. Once your charcoal is ashed over, dump out your charcoal chimney and place your cooking grate on your grill. Place your steaks on your grill and put the lid back on. 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.
So that’s going to wrap it up for this special food charcoal afterburner mayo-seared steak (requires bbq chimney) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
