Reverse Sear Ribeye on a Kamado Grill: A Culinary Guide

If you’re looking to elevate your grilling game, the reverse sear ribeye kamado method is one technique that promises to deliver steakhouse-quality results right in your backyard. A kamado grill, with its superior heat retention and versatile cooking options, is the perfect vessel for this method.

Understanding the Reverse Sear Method

The reverse sear is a cooking technique that involves slowly bringing the steak up to temperature before searing it over high heat for a flavorful crust. This method offers better control over the doneness of the meat and can lead to a more evenly cooked steak.

The Benefits of Reverse Searing on a Kamado

Kamado grills are known for their thick ceramic walls that provide consistent temperatures and excellent insulation. This makes them ideal for the low and slow portion of the reverse sear method. Additionally, their ability to reach very high temperatures is perfect for the final searing stage.

Prepping Your Ribeye for the Grill

Before you begin, take your ribeye out of the refrigerator and let it come to room temperature. This usually takes about 45 minutes. Season your steak generously with salt and your choice of seasoning. Some prefer to keep it simple with just salt and black pepper, while others might add garlic powder, onion powder, or other spices.

reverse sear ribeye kamado

Setting Up Your Kamado for Reverse Searing

Set up your kamado grill for indirect cooking by placing the heat deflector plates in the grill. Preheat your kamado to a low temperature of around 225-250 degrees Fahrenheit. Once the grill is at the right temperature, place your steak on the grates and close the lid.

Cooking the Steak to Perfection

The goal during this stage is to cook the steak slowly until it reaches an internal temperature of about 10-15 degrees below your desired final temperature. For a medium-rare finish, you’ll want to pull the steak at around 115-120 degrees Fahrenheit. Use a reliable meat thermometer to check the temperature.

Preparing for the Sear

Once your ribeye reaches the target temperature, remove it from the grill and tent it loosely with foil. Open the vents on your kamado to increase the temperature for searing. You’re aiming for a high heat of around 500-600 degrees Fahrenheit.

The Searing Finale

When your kamado grill is hot and ready, place the ribeye back on the grill directly over the heat source. Sear each side for about one to two minutes, or until you get a beautiful crust. Be sure to watch closely to avoid burning.

After searing, let your steak rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite every time.

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