Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, charcoal afterburner mayo-seared steak (requires bbq chimney). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something that I’ve loved my entire life. They are nice 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 ingredients. You can cook 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):
- Make ready Beef steak (cut to <1 inch thick)
- Take Mayonnaise
- Take 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’s going to wrap this up with this exceptional food charcoal afterburner mayo-seared steak (requires bbq chimney) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
