How To Reverse Sear Steak On Kamado Joe
Kamado Joe is a company that has proven time and time again that having the best quality grill can give you lots of opportunities. So this is how to reverse sear steak on Kamado Joe grills.
No matter what kind of cut of meat you get, it is hard to argue that steaks are one of the best. Depending on the animal’s part, you get a nice balance of fats and muscles on the meat.
If cooked properly, steaks can give you a nice meal with enough protein, fats, and other minerals to help your body. However, not all cooking styles fit this cut of meat.
Kamado Joe grills can cook in many different styles. You can smoke the thicker cuts of meat or sear them with high temperatures on the grill.
That is why I figured that you could also cook your steak in two different ways. You can either smoke them or grill the steak, or get concepts from both and then sear and smoke the steak.
Here, we will look at how you can reverse sear steak to get that nice brown and charring outside with nice, evenly pinked inside with a soft texture.
What You Will Need
Before we get to the ingredients that you will need, you will need a lot of fuel. Get as many charcoals as possible, as this cooking style will take longer than just grilling a steak.
There are not too many ingredients that you need for this recipe. The other ingredients you will need to get will be more on the side dishes than on the steak.
If you want to marinate your steak, you can do it with your favorite spices and condiments. However, I find it best to keep the steak simple to get the most out of the beefy flavor.
The only seasonings that I use for the steak are salt and pepper. You just need to be generous, especially if the steak you have is thicker than most, so the seasonings go well.
There is also another technique where you can put your favorite rub on the steak; this is great for smoking meat, so if you want more flavors on the steak, you can put your favorite rub.
Procedure
Step 1: Prepare The Rub
If you choose to go with the rub instead of the simple salt and pepper combination, you need to do it ahead of time. Make sure the meat gets all the flavors from the rub that you have.
Apply the rub at least an hour before the cooking process. That way, the meat will absorb all the flavors from the spices and let it sink deeper into the meat for a tastier finish on the steak.
Let the steak rest in the fridge to preserve all the flavors and then bring it out about 15 minutes before cooking—just enough time to let the meat go up to room temperature before cooking.
Step 2: Prepare The Kamado Joe Grill
While the steak is resting from the fridge, you will need to prepare the Kamado Joe grill. Unlike grilling, you will need to set up the grill in a two-zone cooking method for the smoking part.
This means that you have to separate the fuel or the charcoals in the firebox. If you have a blocker, set it up in the firebox and load only one side of the firebox before lighting the fire.
Do not leave the dampers fully open as you will only need just the right temperature for the first part of cooking. Adjust the vents and let the grill climb up to only 225 degrees Fahrenheit.
This temperature will allow the meat to cook slowly and evenly. If you have a Kamado Joe grill that includes the SloRoller Hyperbolic Insert, then you do not need to divide the firebox.
It is an accessory that enhances the smoke that the charcoals produce, so just put it in the grill and let the Kamado Joe get up to the desired temperature before placing the meat inside it.
Step 3: Cook
Get your steak ready by letting it go up to room temperature from the fridge and then place it on a pan. You will not need to put sear marks on the meat just yet, so cook it in a pan first.
If not, you can place it on a foil but do not wrap the foil around. You still need to get the smoke flavor, so make sure that the foil is open when you put it on the grill for smoking.
Once the Kamado Joe grill has reached the desired temperature, you can then put the steak on the grill. If you are using the two-zone cooking method, put the steak on the cooler side.
In this first part of the cooking process, do not place the steak directly on top of the flames. Just let it cook slowly on the cooler side of the grill for about an hour while checking it every 30 minutes.
Get your meat probe and insert it into the thickest part of the steak. If you aim for a medium-rare finish, you will need to get the meat’s internal temperature to 125 degrees Fahrenheit.
However, you do not need to attain that temperature in the first part of cooking. Just aim for around 115 degrees Fahrenheit and then remove the steak from the grill once it reaches that.
Step 4: Reverse Searing
Now that you have cooked the steak’s internal parts, you now need to put those beautiful sear marks on the outside of the meat. So get your steak out of the grill and add more fuel.
Let the grill go up to a temperature of 550 degrees Fahrenheit while the steak is resting on the table. This heat will be the one to finish off the cooking process, adding more fuel to the grill.
Once the temperature has reached the set temperature, place the steak directly on the grill grates and sear both sides for about 2 minutes each. Check the internal temperature as well.
You can turn the steak at a 45-degree angle every minute to get that diamond sear mark on the meat. Turn the steak over and then do the same on that side before checking the internal temperature.
The steak should have attained 125 degrees Fahrenheit before removing it from the grill. Prepare your sides while the steak is resting, and then slice the steak before serving!
Why Reverse Sear?
There are many ways to cook the steak in your Kamado Joe grill, but I find it best to do it with the reverse searing technique; this is applicable if you have time to spare since it takes a long time.
Even Finish
When you use this technique in cooking your steak, the meat will cook slow, which means that all parts cook evenly; this is perfect, especially for thicker cuts of meat.
By cooking the meat in the slow and low method, you make sure that the heat reaches the insides. You can then add the beautiful sear marks in the end when you turn up the heat on the grill.
Browning Or Charring
Since we are on sear marks, cooking the steak in a reverse sear method gives the meat enough browning without burning its outer parts.
You try to avoid the burnt parts since it gives off a very bitter taste. By smoking the meat first, you slowly cook the outside of the meat to not burn during the cooking process.
Juicier And More Tender
Since you do not put all the heat in a few minutes of cooking, more of the meat’s juices are kept and used to soften the meat’s texture while it cooks.
You get the finish that you want while you are also able to cut through the meat easily. The meat will almost melt in your mouth when you eat it because of the meat’s juices.
Conclusion
The Kamado Joe grill is a powerful cooking appliance that you can use to cook almost any recipe that you want. It can smoke, grill, sear, roast, and do other things for your food.
Cooking steak on a grill is not a very uncommon way to do it, but there are some ways that you can make it better. The reverse sear technique is one of the best ways to cook the steak.
So if you want your steak to be tender and browned perfectly, then just follow the simple tips and guidelines above, and you will be having the best steak meal with your family and friends.
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