Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney). Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) instructions If steak is frozen, defrost overnight in the fridge. 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.
To begin with this particular recipe, we have to first prepare a few components. Showing everyone how to do Meathead's Afterburner cooking method. BBQ Store by COOK WITH ME.
Hey everyone, I 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 food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) instructions If steak is frozen, defrost overnight in the fridge. 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 one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something which I have loved my entire life.
To begin with this recipe, we must 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 cook that.
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.
- {Prepare of Salt (Preferably coarse).
- {Get of Black pepper.
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. 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.
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.
A chimney starter and a grill grate are all the equipment that you need. If you have yet to invest in a chimney starter, then do so, it is a must have for all BBQ lovers. 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.
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