Steps to Make Super Quick Homemade Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney)

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, charcoal afterburner mayo-seared steak (requires bbq chimney). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney) is something which I have loved my entire life.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney):

1. Get Beef steak (cut to <1 inch thick)
2. Take Mayonnaise
3. Make ready Salt (Preferably coarse)
4. Make ready Black pepper

Instructions to make Charcoal Afterburner Mayo-Seared Steak (Requires BBQ Chimney):

1. 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.
2. 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.
3. 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
4. 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.
5. 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

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