Reverse Sear Ribeye on a Kamado: A Culinary Delight

When it comes to preparing the perfect ribeye, the reverse sear method on a kamado grill is unparalleled in delivering that ideal blend of tender, juicy interior and a delectably crisp crust. Perfecting this technique can elevate your grilling game and impress even the most discerning steak connoisseurs.

The Basics of Reverse Searing

Reverse searing is a two-step process that involves cooking the meat at a low temperature first and then searing it over high heat to finish. This method offers superior control over the cooking process, ensuring that the ribeye reaches the exact level of doneness desired.

Choosing the Right Ribeye

Selecting a high-quality ribeye is crucial for the best results. Look for a steak with good marbling, which will enhance the flavor and tenderness of your meat. A thick cut is also ideal, as it provides ample time for the reverse sear process without overcooking.

reverse sear ribeye kamado

Setting Up Your Kamado Grill

The unique design of a kamado grill makes it ideal for the reverse sear technique thanks to its excellent heat retention and control. Begin by setting up your grill for indirect heat and stabilizing it at a low temperature, around 225 to 250 degrees Fahrenheit.

Preparing the Ribeye for Grilling

Before placing your ribeye on the grill, season it generously with salt and your choice of spices. Let the steak come to room temperature to ensure even cooking. Place the steak on the cooler part of the grill and close the lid.

Cooking the Ribeye to Perfection

The initial low-temperature cooking can take anywhere from 45 minutes to an hour, depending on the thickness of your steak. Use a reliable meat thermometer to monitor the internal temperature. Aim for about 10 to 15 degrees below your desired final temperature.

The Art of the Sear

Once your ribeye reaches the target temperature, remove it from the grill and increase the heat to high. After the kamado reaches searing temperature, place the steak back on the grill. Sear each side for about 1 to 2 minutes or until a beautiful brown crust forms.

Resting and Serving the Ribeye

After searing, let the steak rest for several minutes to allow the juices to redistribute. This results in a juicier, more flavorful steak. Slice against the grain and serve immediately, perhaps with a side of grilled vegetables or a fresh salad.

By following these steps, you’ll ensure that your reverse sear ribeye is cooked to perfection, offering a restaurant-quality experience right from your backyard kamado grill.

Grab Your Free Cheat Sheet Now!

Perfect the Art of Reverse Searing: A Chef’s Guide to Juicy, Flavor-Packed Meals Every Time!

Get Instant Access Now
Download Free Cheat Sheet