You don’t need a big and expensive grill to cook a perfect steak. I show you how to do it on my Kamado Joe Kettle Joe using the reversed sear.
A reversed sear means that you let the steak first come up to temperature before searing it off to get the perfect crust. This way, you avoid those grey areas of overcooked meat on the edges of the steak.
- I found out that the plate setter of the Big Joe is the same size as the grill grates from the Kettle Joe. With this information, you can set up the Kettle Joe as if it had a divide and conquer system. Place one-half of the grates in the top position with the plate setter underneath and the other on the lowest position next to the plate setter. Now you have a reversed sear station all in one setup.
If you don’t have a Big Joe plate setter lying around, you can use the SloRoller insert that comes with the Kettle Joe. But you have to take it out when you want to sear your steak.
- Fire up the grill with a small batch of lump charcoal. Add a chunk of smoke wood and close the lid to adjust the temperature to 120°C (248F).
When the temperature is stable, you can place the steak on the grates above the plate setter with the fat cap towards the heat. This way, the fat protects the meat from the radiation heat and prevents it from overcooking.
Stick a thermometer in the meat and close the lid.
- When the steak reaches a core temperature of 52°C (126F), you take it out of the grill and let it rest.
By resting the steak, you make sure that the temperature in the steak levels out, so you don’t have hotter or colder zones than the other. If you should sear it immediately after you get those grey areas, I was talking about.
- While the steak rests, you open the bottom vent to let the heat in the grill rise.
- After 10 minutes of resting, the steak is ready to be seared. Put the steak on the lower grates and move and flip it around while it sears. Because of the melting fat, you get flare-ups. A few flames kissing the steak is fine, but you don’t want to overdo it because the steak is going to taste like burned fat.
- When the crust is to your liking, you can cut the meat into thin slices and season it with seasoning salt. Don’t be afraid to use a little bit more salt. Finishing salt is flakier and less condensed than, for example, table salt.
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BBQ gear used
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