Reverse Sear Steak Kamado Joe: A Step-by-Step Guide

When it comes to cooking the perfect steak, the reverse sear method on a Kamado Joe can elevate your grilling game to new heights. This technique involves slow-cooking the steak at a low temperature and then finishing it off with a high-heat sear. The result is a steak that’s evenly cooked inside with a deliciously crispy crust. Here’s how to master the reverse sear steak on your Kamado Joe.

Understanding the Reverse Sear Method

The reverse sear is a technique that reverses the traditional cooking order. Instead of starting with a sear and then transferring to a lower heat, you start low and slow, then ramp up the heat for the final sear. This allows for better control over the internal temperature, leading to a more precisely cooked steak.

Setting Up Your Kamado Joe for Reverse Searing

To begin, you’ll need to set up your Kamado Joe for indirect cooking. This is done by inserting the heat deflector plates. Aim for a low cooking temperature of around 225°F (107°C). Place your steak on the grill grates and close the lid. The goal is to bring the internal temperature of the steak to about 10-15 degrees below your desired doneness.

Monitoring the Steak’s Internal Temperature

Using a reliable meat thermometer, monitor the steak’s internal temperature. For a medium-rare finish, you want to pull it off the grill at around 115°F (46°C), as it will continue to rise during the searing process.

Preparing for the High-Heat Sear

Once your steak reaches the target temperature, remove it from the grill and tent it loosely with foil. Increase the temperature of your Kamado Joe by opening the vents to allow more airflow. You’re looking to achieve a temperature of about 500°F (260°C) for the perfect sear.

Executing the Perfect Sear

When your grill is hot and ready, place the steak back on the grill grates directly over the coals. Sear each side for about 1-2 minutes or until you’ve achieved a beautiful, caramelized crust. Be sure to watch closely to prevent burning.

Resting and Serving Your Reverse Sear Steak

After searing, it’s crucial to let your steak rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite. Slice against the grain and serve immediately to enjoy the full benefits of your reverse searing efforts on the Kamado Joe.

By following these steps, you’ll be able to serve up a reverse sear steak that boasts a tender interior and a perfectly charred exterior. It’s a technique that may take a bit of practice, but once mastered, it will become your go-to for an impressive meal straight from your Kamado Joe.