Reverse Sear Entrecote on a Kamado Grill

When it comes to preparing a sumptuous entrecote, the reverse sear method using a Kamado grill is a game-changer for both barbecue enthusiasts and chefs alike. This technique involves slowly cooking the steak at a low temperature before searing it off at high heat for that perfect crust. The Kamado grill, with its excellent insulation and temperature control, makes it an ideal tool for executing the reverse sear to perfection.

Understanding the Reverse Sear Method

The reverse sear is a culinary technique that flips the traditional searing method on its head. Instead of starting with a high-heat sear, the entrecote is first brought up to temperature gently and slowly. This low and slow cook ensures even doneness from edge to edge, and when it’s almost at the desired internal temperature, it’s then seared over high heat for a flavorful and appealing crust.

Why Choose a Kamado Grill?

Kamado grills, with their ceramic construction, are renowned for their heat retention and versatility. They allow for precise temperature management which is crucial for the reverse sear method. Whether you’re aiming for a medium-rare or a well-done finish, a Kamado grill can maintain the low temperatures needed for the initial cook and then ramp up to the searing heat required to finish the entrecote.

Preparation of the Entrecote

Begin with a high-quality cut of entrecote, also known as rib-eye, and bring it to room temperature. Season generously with salt and your choice of spices or a rub. Preheat your Kamado grill to a low temperature, around 225°F (107°C), setting it up for indirect cooking.

Slow Cooking the Steak

Place the entrecote on the grill away from direct heat. Close the lid and let it cook slowly. This indirect heat will cook the steak gently, avoiding the tough, overcooked bands that often occur with traditional searing. Use a meat thermometer to monitor the internal temperature of the steak. Aim for about 10-15°F (5-8°C) below your target doneness as the final sear will increase the temperature.

The Searing Finale

Once the entrecote reaches the desired internal temperature, remove it from the grill and let it rest while you increase the Kamado grill’s heat. Open the vents to allow more air in, bringing the temperature up to 500°F (260°C) or higher for the searing stage. Once the grill is searing hot, place the steak directly over the heat.

Sear each side for about one minute or until you achieve a rich, dark crust. This not only improves the flavor and texture but also locks in the juices. After searing, let the entrecote rest for a few minutes before slicing. This allows the juices to redistribute, ensuring every bite is as juicy and flavorful as possible.

Pairing and Serving Suggestions

Pair your perfectly reverse-seared entrecote with traditional sides like a baked potato, creamed spinach, or a fresh salad. A robust red wine complements the rich flavors of the meat. Slice against the grain and serve immediately to enjoy the full spectrum of textures and flavors that this method offers.

Remember, the key to a successful reverse sear on a Kamado grill is patience and temperature control. By taking the time to cook the entrecote slowly and finish with a high-heat sear, you’ll achieve steakhouse-quality results in your own backyard.

Experience the unparalleled succulence and flavor of an entrecote kamado reverse sear—where the low and slow approach meets a fiery finish for the ultimate steak.