Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney). 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.
BBQ Store by COOK WITH ME. AT: www.bbqstore.atRecipe in the description and at www.cookwithme.atCOOK WITH ME. Then grab your charcoal chimney grill starter, pack it with charcoal and light it.
Hey everyone, it’s me again, Dan, welcome to my recipe page. 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 will make it a 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.
Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something that I’ve loved my whole life.
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 cook it.
The ingredients needed to make Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney):
- {Make ready of Beef steak (cut to <1 inch thick).
- {Take of Mayonnaise.
- {Make ready of Salt (Preferably coarse).
- {Get of 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.
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. 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. 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.
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