Reverse Sear Steak on Kamado Joe: The Ultimate Guide

When it comes to grilling the perfect steak, the reverse sear method on a Kamado Joe is a game-changer for any barbecue enthusiast. This technique involves slow-cooking the steak at a low temperature and then finishing it off with a high-heat sear. Let’s dive into the steps to achieve that perfectly cooked, restaurant-quality steak at home.

Understanding the Reverse Sear Technique

The reverse sear is a method that flips the traditional searing process on its head. Instead of starting with a high-heat sear, you begin by cooking your steak at a lower temperature on your Kamado Joe. This allows for a more even cook and a better-controlled internal temperature, leading to a perfectly cooked steak every time.

Preparing Your Kamado Joe

Start by setting up your Kamado Joe for indirect cooking. This is done by placing the heat deflectors inside the grill to create a barrier between the flames and the steak. Preheat your grill to a low temperature, around 225°F (107°C), which is ideal for the initial slow cook.

Choosing the Right Steak

Selecting a quality cut of meat is crucial for the reverse sear method. Look for a steak that is at least 1.5 inches thick, as thinner cuts won’t benefit as much from this technique. Ribeye, New York strip, or Porterhouse are excellent choices for reverse searing.

Step-by-Step Guide to Reverse Sear Steak on Kamado Joe

Now that your grill is prepped and you have your steak ready, follow these steps for the perfect reverse sear:

Seasoning Your Steak

Season your steak liberally with salt and pepper or a rub of your choice. The seasoning will penetrate the meat during the slow cook, infusing it with flavor.

Slow Cooking the Steak

Place the steak on the grill grates and close the lid. Let it cook slowly until it reaches an internal temperature of about 10-15 degrees below your desired level of doneness. For a medium-rare finish, aim for an internal temperature of around 110°F (43°C) before searing.

Preparing for the Sear

Once your steak reaches the target temperature, remove it from the grill and let it rest while you increase the Kamado Joe’s temperature. Remove the heat deflectors and open the vents to bring the temperature up to a high heat, around 500°F (260°C) or more, for searing.

Searing the Steak

Place the steak back on the grill grates directly over the flames. Sear each side for about 1-2 minutes per side, or until you achieve a beautiful, caramelized crust.

Resting the Steak

After searing, transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a moist and tender bite.

Carving and Serving

Once rested, slice your steak against the grain for maximum tenderness. Serve immediately and enjoy the fruits of your labor – a steak cooked to perfection with the reverse sear method on your Kamado Joe.

Final Thoughts on Mastering the Reverse Sear

Mastering the reverse sear on the Kamado Joe might take a few tries, but the results are well worth the effort. By following this guide, you’re on your way to grilling a steak that rivals the best steakhouse. Happy grilling!