Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, charcoal afterburner mayo-seared steak (requires bbq chimney). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Seasonal Sale On All Selected Products 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. Here is how you achieve it. Find out how in this guide.
Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something that I have loved my entire life.
To begin 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):
- Get Beef steak (cut to <1 inch thick)
- Get Mayonnaise
- Get Salt (Preferably coarse)
- Prepare Black pepper
This will help you achieve some nice grill marks on the steak, but it's also important to keep the steak moving as it cook more evenly. Then flip the steak and repeat on the other side. Then grab your charcoal chimney grill starter, pack it with charcoal and light it. The only downside of using the chimney to light charcoal is that it will take a while to get the coals fully engulfed.
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
Then grab your charcoal chimney grill starter, pack it with charcoal and light it. The only downside of using the chimney to light charcoal is that it will take a while to get the coals fully engulfed. I do have some tips to get it going faster later in this article but grilling with charcoal requires time. My suggestion is to crack open a cold one and enjoy it while the coals are getting ready. Well I tried this and, as AB warned, the steak got a light dusting of ash and a coal fell onto it.
So that is going to wrap it up with this exceptional food charcoal afterburner mayo-seared steak (requires bbq chimney) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
