Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, charcoal afterburner mayo-seared steak (requires bbq chimney). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something which I have loved my whole life.
To begin with this particular recipe, we have to 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):
- Get Beef steak (cut to <1 inch thick)
- Make ready Mayonnaise
- Get Salt (Preferably coarse)
- Make ready 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.
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
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 is going to wrap this up with this special food charcoal afterburner mayo-seared steak (requires bbq chimney) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
