Joe vs. The Reverse Seared Ribeye by BBQs Galore
Check out the original video below:
You are going to want a thick steak for this. When searing temps will rise fast and it will flame up as well. The reverse sear method is my favorite way to cook a steak and on the Kamado you will get the a light smokiness flavor that you can't get in the oven. Check out the Tomahawk Ribeye recipe here.
I love my cast iron skillet. If you haven't noticed it yet it's in a lot of my cooks. I finished my steaks after searing on the lower grill in the cast iron. I used some olive oil and butter with sprigs of rosemary, thyme and roasted garlic. I let all that melt down and mix it up then toss the steak in the pan and coat it in the buttery goodness. You will get an even sear across the steak from the cast iron as well.
Again sorry for the lack of additional pictures as I'm not a professional just an average Joe. I'm actually not even a backyard BBQer. I'm a driveway BBQ since I keep my Kamado in the garage. Next time I fire it up maybe I'll get some finished product pictures but the food normally doesn't last that long.
Products I used in this cook that you may find useful:
I use the Kamado Joe Classic II! Check out flavorflamebbq.com for more information on the Kamado Joe, accessories, fuel, meats and more! I also participate in some affiliate programs! So far I've made 2 dollars!