Only on my second day with the Kamado and I trying ribeye steak. Bought a whole steak and cut it up.
Lit the Kamodo, went for a shower and shave. Only gone for 15 mins and the temp hit 810f. No grates or deflectors in. 😮.
Any tips on temp for my steaks? Should I be using a deflector plate and start them on that then reverse sear or just throw them on over the open fire?
by Any_Plenty_6542
6 Comments
Steaks are an inch thick if that helps for any advice anyone can offer on temps or if I need to use deflectors first. Many thanks in advance.
For prep: Per Kenji Lopez’s Cooking lab, salt them for at least 40m before cooking (preferably overnight) or just before throwing them on. I also recommend tempering them as well (30m-1hr should be fine)
Since they’re relatively thin, I would just put them directly on the grill at high heat. Anything above 450-500 will work and give you the nice Maillard reaction you want. I would only put maybe 2-3 on at a time. If you have a soapstone, use it, but keep in mind that the soapstone takes forever to properly heat up (I would put max 2 at a time on the soapstone)
As for time, I always use an instant thermometer or wireless probe thermometer to figure out when I want to pull them (my favorite is combustion inc – r/combustion_inc ).
I would pull it off the grill about 5-10 degrees from your preferred doneness level to let them rest and to prevent overcooking them
Edit: added a few more suggestions I initially forgot and fixed some formatting
Next time, I would cut them thicker, like 1.5”-2” thick and experiment with reserve searing. I’ve done it before with ribeyes from SRF and the results were mind blowing
Agree with GoDeep for thinner steaks. Good sear on both sides should be fine.
If you get into thick 1.5-2 in plus, I prefer to (reverse sear) smoke at lower temp 250-300 and when it gets to about or under rare temp, I sear over open flame high temp 500-700 a 1-3 minutes each side. Makes making medium rare steak foolproof.
Some prefer searing thick cuts over direct low rack but I haven’t found it to be as consistent with regard to doneness as reverse sear but the crust is def better.
Haha man 800 is wild. I’d put in oven and cook at 250f till internal temp is 120. Take out and sear at 800 till nice and crispyyyy
If that ribeye is any good £14 per kg seems like a good deal!