Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney)
Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, charcoal afterburner mayo-seared steak (requires bbq chimney). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something that I have loved my whole life.

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 begin with this particular recipe, we must 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):
  1. Prepare Beef steak (cut to <1 inch thick)
  2. Make ready Mayonnaise
  3. Take Salt (Preferably coarse)
  4. 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):
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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 this up for this special food charcoal afterburner mayo-seared steak (requires bbq chimney) recipe. Thank you very much for your time. I’m 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!