Reverse Sear Technique on a Kamado Joe Grill

When it comes to grilling the perfect steak, the kamado joe reverse sear method is a game-changer. This technique, which involves slow-cooking the steak at a low temperature and then searing it quickly over high heat, produces a steak with an evenly cooked interior and a beautifully caramelized crust.

The Basics of Reverse Searing on a Kamado Joe

The reverse sear method is ideal for thick-cut steaks, typically those that are at least 1.5 inches thick. It’s a two-stage process that starts with cooking the steak at a low temperature to your desired doneness and then finishing it off with a quick sear.

Setting Up Your Kamado Joe for Reverse Searing

Begin by setting up your Kamado Joe for indirect cooking. You will need to use the heat deflector plates that come with your grill. Place the plates on the grill to create a barrier between the fire and the steak, allowing it to cook from indirect heat. Preheat your grill to a low temperature, around 225-250°F (107-121°C).

Preparing Your Steak for the Grill

While the grill is preheating, prepare your steak by seasoning it generously with salt and pepper or your choice of steak seasoning. Allow the steak to sit at room temperature for about 30 minutes before cooking.

Slow-Cooking the Steak

Once the Kamado Joe has reached the desired temperature, place the steak on the grill grates away from direct heat. Close the lid and let the steak cook slowly. Use a reliable meat thermometer to monitor the internal temperature of the steak. For a medium-rare finish, aim for an internal temperature of about 110-115°F (43-46°C) before searing.

Preparing for the Sear

When the steak is nearing your target temperature for doneness, prepare for the searing stage. Remove the heat deflector plates and open the vents to increase the grill temperature to high heat, about 500-550°F (260-288°C).

The Searing Finale

Once the Kamado Joe is blazing hot, place the steak directly over the coals for the sear. Sear each side for about 1 to 2 minutes or until you achieve a deep brown crust. Be careful not to overcook the steak during this stage.

Resting is Essential

After searing, transfer the steak to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring a juicier bite.

Incorporating a reverse sear on your Kamado Joe can elevate your grilling skills and impress your guests with steakhouse-quality results. With practice, this technique can become a staple in your grilling repertoire.

Remember, the key to perfect reverse searing is temperature control and patience. Don’t rush the process, and invest in a good meat thermometer to help you achieve precision. Happy grilling!