Hello everybody, 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. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Afterburner steak is so named the flames out the chimney are said to look like the afterburner on a jet. It's a fantastic way to sear thin steaks! Because the charcoal was bunched together in the chimney, and because the pan was so close to the heat, it was easily able to achieve this super-hot.
Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this 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):
- Prepare Beef steak (cut to <1 inch thick)
- Take Mayonnaise
- Get Salt (Preferably coarse)
- Take Black pepper
Load up your charcoal chimney and light a fire starter underneath it. Once your charcoal is ashed If your steak is not finished you can lay it on the cool side away from direct heat and avoid burning Leave a Reply Cancel reply. A charcoal grill is unbeatable for the authentic smoky flavor while a gas grill has better temperature control and is faster to heat up and easier to clean. Learn how to sear a steak on the grill at a recommended temperature to get the best flavor while avoiding some myths about searing, from Weber Grill Burning Questions.
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
Grilling steaks requires a different level of heat and duration of time than smoking a tasty brisket. Therefore, the approach differs from grilling to smoking. Direct heat is used for searing or cooking thin meats. Indirect heat is used to bring the meat to the ideal cooked temperature without burning it. The reverse sear is one of the easiest, most consistent, most foolproof, and arguably best methods of If you want perfectly cooked steaks every time, with almost no gray band of overcooked meat Transfer steak(s) to a platter and tent with foil.
So that is going to wrap it up for this special food charcoal afterburner mayo-seared steak (requires bbq chimney) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
