Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, charcoal afterburner mayo-seared steak (requires bbq chimney). It is one of my favorites. This time, I am going to make it a bit unique. 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 favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, 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.
To get started with this 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 that.
The ingredients needed to make Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney):
- Get Beef steak (cut to <1 inch thick)
- Get Mayonnaise
- Make ready Salt (Preferably coarse)
- Prepare 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. 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.
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
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. 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.
So that’s going to wrap it up for this special food charcoal afterburner mayo-seared steak (requires bbq chimney) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
