I remember this because it was the very first thing I cooked on my BGE. Most supermarket steaks are 3/4â€, which is a bit thin for reverse sear. Here is a perfect medium rare ribeye on a kamado.
2 ribeyes, 3/4†to 1†thick
salt & pepper
Get your kamado to 600*. Salt and pepper the ribeyes, and place them directly on the grate at its normal height from the coals. On the BGE that is with the grate on top of the fire ring.
Shut the lid and let them cook for 2 minutes. Open and flip, let them cook for 2 minutes. Then shut both vents and let the steaks dwell for 2 minutes.
BURP THE EGG: open the lid slowly to let the hot gasses escape, and remove two perfectly medium rare steaks. Works every single time.
2 ribeyes, 3/4†to 1†thick
salt & pepper
Get your kamado to 600*. Salt and pepper the ribeyes, and place them directly on the grate at its normal height from the coals. On the BGE that is with the grate on top of the fire ring.
Shut the lid and let them cook for 2 minutes. Open and flip, let them cook for 2 minutes. Then shut both vents and let the steaks dwell for 2 minutes.
BURP THE EGG: open the lid slowly to let the hot gasses escape, and remove two perfectly medium rare steaks. Works every single time.
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