Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, charcoal afterburner mayo-seared steak (requires bbq chimney). It is 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) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something that I have loved my whole life.
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.
To get started with this particular 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 can achieve it.
The ingredients needed to make Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney):
- Prepare Beef steak (cut to <1 inch thick)
- Prepare Mayonnaise
- Prepare Salt (Preferably coarse)
- Take Black pepper
Deciding how much fuel is needed when it comes to charcoal isn't an exact science. Grilling steaks requires a different level of heat and duration of time than smoking a tasty brisket. "Lighter fluid NOT required" The "Chimney Charcoal Starter" really is the only way to start your barbecue - and easiest. Throw away those ghastly fire lighters and lighter fluid and get one of these! Just fill the chimney with charcoal and light the bottom using old newspaper.
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
Reverse searing a steak is just what the name implies. Instead of searing a raw steak on a hot grill and You'll get a steak that's evenly pink throughout instead of having the gray ring that forms when you grill a Use a digital probe thermometer. This is one of those techniques that requires a precise. It precisely controls lump charcoal, charcoal briquettes, or wood fires by regulating oxygen to Why an Automatic Barbecue Controller? Properly smoked, juicy meat requires control over the But, try this Smokey Seared Steak recipe where we smoke the steak for a bit then sear it over a charcoal.
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