How to Prepare Appetizing Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney)

Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney). 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 something which I have loved my entire life.

BBQ Store by COOK WITH ME. 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. You can have Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) using 4 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney)

It's of Beef steak (cut to <1 inch thick).
You need of Mayonnaise.
Prepare of Salt (Preferably coarse).
Prepare of Black pepper.

Once they coals are going, pat the steaks dry, and finish them over the charcoal, about one minute per side so you. 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.

Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) instructions

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.

Once your charcoal is ashed over, dump out your charcoal chimney and place your cooking grate on your grill. Place your steaks on your grill and put the lid back on. 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. 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.