Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, charcoal afterburner mayo-seared steak (requires bbq chimney). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Afterburner steak is so named the flames out the chimney are said to look like the afterburner on a jet. Here are four offbeat methods for cooking steaks that work amazingly well: The Afterburner Method where you cook on a hot charcoal chimney, the The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks. 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.
Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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)
- Make ready Mayonnaise
- Make ready Salt (Preferably coarse)
- Take Black pepper
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.
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
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. Reverse searing a steak is just what the name implies. Instead of searing a raw steak on a hot grill and then continuing to cook it to the perfect internal temperature, you cook the steak at a very This is one of those techniques that requires a precise knowledge of the internal temperature of the meat. The on-the-coals method requires both a leap of faith and nerves of steel, but For the Steaks. Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) so as to drive off all water and other volatile constituents.
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