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Joe vs. the Tomahawk Ribeye recipe on the Kamado Joe using the reverse sear method by John Setzler!

Updated: Dec 29, 2020

Here is the link to the YouTube video recipe

This was an awesome recipe to get the Ribeye's medium rare with a nice mild smoke flavor. The Kamado had no problem getting up to temp quickly to get a nice sear. I seared mine on the lower grate with out the heat deflector and the steak really did come out perfect. If you have cooked a steak before you can easily do this recipe it doesn't take much effort just keep an eye on the temps and pull them at 120ish then reverse sear them to get up to temp for that perfect medium rare cook. Don't forget while they are resting they can raise in temp as well.

I love my cast iron and you will see it in a lot of my cooks. When cooking normal Ribeye's (not the massive Tomahawk) I will use it to get the sear on the steak. I used it this time to brown some butter and roast garlic with Thyme and Rosemary. You can toss a few springs in the lump to get some more aromatics as well. Below you can see them on the Kamado.

I really need to do a better job of taking the finished product picture but I'm not in it for the glory and definitely not a professional blogger as you can tell from my numerous grammar errors (thank god for spell check) I'm in it for the food!

*Edit I did find a finished product picture! Thanks for that!

I use the Kamado Joe Classic II! Check out 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! Thanks for help keeping the flame going!

1 Comment

Dec 10, 2020

looks delicious & tasted delicious!

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