Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive 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.
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 daily. It is simple, it is fast, it tastes delicious. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something which I have loved my whole life. They are nice and they look wonderful.
How to cook a Wet-Aged Prime Ribeye Steak using the Sous Vide method and finishing with a BBQ sear on a Weber Charcoal Chimney Starter (Also known as the. The afterburner steak grilling method is ideal for these cuts because you're able to achieve a perfect medium rare on the inside, with great, even browning on It doesn't take much to cook a steak using the afterburner method. So long as you have a charcoal chimney and a grill grate, you're in business.
To begin with this recipe, we must first prepare a few ingredients. 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 Beef steak (cut to <1 inch thick)
- Take Mayonnaise
- Prepare Salt (Preferably coarse)
- Take Black pepper
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. But from the moment my chimney starter fired up, I was a believer. Another subjective point is burn temperature and speed. If you're searing steak, you'll likely want higher temps.
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
There are a few reliable methods for lighting lump charcoal, none of which require lighter fluid 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. Any Steak Cooked on Charcoal Tastes Great. If you're feeling really adventurous, you can try cooking your steaks directly on the charcoal. After another two minutes, flip them over but don't set them down in the same spot (this area will now be slightly cooler). Let them sit for two minutes, give them a.
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