Reverse Sear Steak on Kamado Joe: Master the Technique

When it comes to preparing a steak that’s perfectly charred on the outside yet tender and juicy on the inside, reverse sear on a Kamado Joe is a technique that rises above the rest. This method, which involves slowly cooking the steak at a low temperature before finishing with a high-heat sear, has gained significant traction among barbecue enthusiasts for its ability to deliver consistently excellent results.

The Fundamentals of Reverse Searing on a Kamado Joe

Understanding the reverse sear method is crucial when you’re aiming to achieve that restaurant-quality steak. The process begins with cooking the steak indirectly at a lower temperature, which allows the heat to penetrate the meat evenly, reducing the risk of overcooking while still achieving a desirable internal temperature. Once the steak is nearly at your preferred level of doneness, it’s time to transfer it over to a scorching hot grill for a brief sear, creating that coveted crust that steak aficionados adore.

Setting Up Your Kamado Joe for Reverse Searing

To get started, you’ll need to set up your Kamado Joe for two-zone cooking. This means creating an area for indirect heat, where the steak will cook slowly, and an area for direct heat, where you’ll sear it at the end. Light the charcoal and allow the grill to preheat. Use the divide and conquer flexible cooking system to establish your cooking zones. Position the heat deflectors over one half of the grill for indirect cooking and leave the other half open for direct grilling.

Selecting the Perfect Steak for Reverse Searing

Not all steaks are created equal when it comes to reverse searing. Look for thicker cuts of steak, such as ribeye, porterhouse, or New York strip, which are at least 1.5 inches thick. These cuts will benefit most from the reverse sear technique, as the thickness requires a gentler approach to reach the correct internal temperature without overcooking the exterior.

Reverse Searing Process on a Kamado Joe

Once your Kamado Joe is set up for two-zone cooking and your steak is at room temperature, season it generously with salt and pepper. Place the steak on the indirect side of the grill and close the lid. You’ll want to maintain a steady temperature of around 225-250 degrees Fahrenheit. Cook the steak until it’s about 10-15 degrees below your target internal temperature.

After reaching the desired internal temperature, remove the steak from the grill and let it rest while you increase the temperature of your Kamado Joe. Open the vents to allow more airflow and add additional charcoal if necessary to achieve a high heat for searing. Once the direct side of the grill is blazing hot, sear the steak for about 1-2 minutes per side, creating a deep, flavorful crust.

Final Touches for a Perfect Reverse Sear Steak

After searing, let your steak rest for a few minutes to allow the juices to redistribute throughout the meat. This step is essential for ensuring a moist and flavorful bite. Once rested, slice against the grain and serve immediately, enjoying the fruits of your labor—a perfectly reverse seared steak on your Kamado Joe.