Reverse seared some ribeyes on my KJ for the first time last night. Was great not having to reach in and mess around the with hot grates or deflectors. Also, loved not having the house smoke up like it does when I do it over the stove on the cast iron.
One steak had already hit temp and was resting in that first pic haha
by diz_lizard
5 Comments
Looks sick!
For seasoning, I just dry brined with kosher salt over night, then let them sit at room temp for about an hour, then just added a little more and pepper right before going on the grill. Did indirect at 275 with charcoal banked on opposite side till it hit 120 internal, then took them out and wrapped in foil while the grill got up to temp for searing. Once it hit around 700, I seared them on the lower grate for like 60-90 seconds each side, brushing with some rosemary garlic infused butter after each flip, then rested about 5 minutes.
If you’re going to reverse sear regularly, I highly recommend the soapstone. Ive also used it to make bacon and onions while I have burgers on the direct side.
Man, I never get a char like that. Not ever.
Used the divide and conquer to cook a delicious lamb rack last night, got to love it!