Reverse Sear on Kamado Joe: The Ultimate Guide

When it comes to achieving the perfect steak, the reverse sear on a Kamado Joe grill is a technique that stands out for its precision and flavor-enhancing qualities. This method is about slowly cooking the meat at a low temperature and then searing it over high heat to finish. It’s a game-changer for grill enthusiasts and foodies alike, promising a steak that’s evenly cooked with a delectable crust.

Understanding the Reverse Sear Method

The reverse sear is a two-stage process. It starts with cooking your steak at a lower temperature than you might be used to, which allows for greater control over the doneness. This low and slow approach results in an evenly cooked interior without the typical grey band of overcooked meat around the edges. After reaching the desired internal temperature, the steak is then seared over high heat to create a flavorful and crisp exterior.

Setting Up Your Kamado Joe

Preparation is key with the reverse sear method. Begin by setting up your Kamado Joe for indirect cooking. You’ll need to use the heat deflector plates to create a barrier between the coals and your steak, which ensures the gentle heat needed for the first stage of cooking.

Once your grill is set up for indirect cooking, preheat it to a low temperature, around 225-250°F (107-121°C). This is the sweet spot for the reverse sear, as it allows the meat to cook slowly and evenly.

Choosing the Right Steak

Not all steaks are created equal when it comes to the reverse sear method. Thicker cuts, such as ribeyes, New York strips, or filet mignon, typically at least 1.5 inches thick, are ideal because they provide enough mass to benefit from the slow-cooking stage without drying out.

The Low and Slow Cook

Place the steak on the grill away from direct heat and close the lid. Use a reliable meat thermometer to monitor the internal temperature of your steak. Aim for an internal temperature of about 10-15°F (5-8°C) below your target doneness, as the steak will continue to cook during the searing stage.

The High Heat Sear

Once your steak reaches the target temperature, remove it from the grill and tent it loosely with foil. Ramp up the temperature of your Kamado Joe by opening the vents and removing the heat deflectors, preparing for the searing stage. When the grill reaches a searing temperature of around 500-600°F (260-316°C), place the steak directly over the heat.

Sear the steak for about one to two minutes per side, looking for a beautiful, caramelized crust. Be vigilant during this stage, as the high heat can quickly char the meat more than desired.

Rest and Enjoy

After searing, let your steak rest for a few minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy, flavorful bite. Slice against the grain and serve immediately to savor the perfection achieved by the reverse sear on your Kamado Joe.