Our recipe:
Season steak liberally with kosher salt and hold on a wire rack in the refrigerator, uncovered, overnight. This is a dry brine.
Next day, set up your Kamado Joe for indirect heat at 200-250F with 1-2 oak wood chunks and smoke beef until thermometer placed in the deepest part of the steak reads 120F.
Remove steak from heat and rub with beef tallow.
Reconfigure Kamado Joe for high, direct heat by removing the deflector plate and opening all vents until stabilized at 700-900F.
Sear steaks for 1-1.5 minutes/side and rest for 5 minutes with truffle butter.
by EmbersOnlyBBQ
12 Comments
How dare you not show us a picture of the inside!
I want to eat this immediately
you need at least 3 more Kamado Joes before I’ll think you’re serious about bbq and grilling.
That looks damn delicious and also a crazy knife with multiple Kamado Joes.
Full recipe video: https://www.instagram.com/reel/DQPw7dbEdxq/?igsh=MXlvNjRrdThseQ==
This looks amazing. 🤤
This is god tier!
Medium rare done right. Respect
Tell me about the knife.
I’d take this steak out on an expensive first date and be excited to call her the next day. I want to get to know her and learn all about her. One day I’d get down on one knee and propose to this steak in hopes to call her mine forever.
Oh my
Expert stuff, very nice.