091/18 – Reverse Seared Rib Eye Steaks:
One of the main reasons I bought my Kamado Joe was to improve my steak game, this cook was the moment of truth (more a test of my skills than the capabilities of the KJ!). I got in touch with Olly from Rogers and Sons and asked him for some big, thick rib eye steaks Time for Reverse Seared Rib Eye Steaks!
90 day aged Hereford Beef – £35 per KG, these were about £14 each.
Check out the marbling!
Nice and thick!
Simple – Salt and Pepper.
My Kamado Joe Big Joe had a fairly full firebox of Oxford Charcoal Oak Lumpwood so I topped it up with a bit more. Two flamers lit with some big chunks placed over the top. Vents open and lid up for 10 minutes then lid closed and vents adjusted so the temperature was 100c. Both Heat deflectors in and standard grills on the higher setting.
Steaks on the grill, fat facing inwards. Meater probe in one steak set to alert at 47c.
Keeping an eye on the Meater.
Once the steaks hit 47c I double checked them with the Thermapen, all ok so I took them off and double wrapped them in foil and left them to rest whilst I raised the temperature of the KJ. About 10 minutes all in.
Lid up, bottom vent fully open, top vent spun open, sear grate in place then a good blast from the Looftlighter. Before long the KJ was really, really hot! Meater probe out and steaks back on. I wasn’t too fussed about sear marks as I just wanted to get the sear right so I gave them about a minute then flipped them, another minute and flipped/spun them followed by another minute and another flip/spin.
Time to Rest:
Just a short rest so I could take some pictures, it had already had a rest half way through. Fantastic colour!
Time to Slice:
The moment of truth, had I overcooked them? I sliced open the first steak – almost edge to edge pink: Result!
I was so happy with these, my best steaks yet I think. The KJ did a great job!
One of the main reasons for buying my Kamado Joe Big Joe was to improve my steak cooks so I was glad this cook worked out so well! The steak from Rogers and Son was great quality and having a nice thick steak certainly helped with the reverse sear. A mid cook rest whilst raising the temperature of the KJ worked well, would repeat that. The slow cook (was about 40 minutes) up to 47c helped keep the steak nice and pink.
|Cook Duration:||Medium: 3/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Cook Method:||Reverse Sear|
|Charcoal:||Oxford Charcoal Oak|
|Cook temperature:||100c then 300c|
|Cook time:||50 minutes ish|
|Internal temperature:||55c (Thermapen)|
|Notes:||1: No major changes|
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