Reverse sear #Ribeye steaks on the #KamadoJoe Big Joe

Discussion in 'Grilling Beef' started by addertooth, Apr 14, 2015.

  1. The Ribeye steaks were sliced from a Ribeye roast, then liberally coated with Kamado Joe Steak seasonings. The steaks were cooked indirect at 275 until the internal temperature was within 15 degrees of the target temperature. The Big Joe was then set to 375 for the final searing of the steaks on the direct cast iron grates. Corn on the cob was prepared along with a garden salad which also had cranberries and walnuts. The KJ seasoning worked well with the beefy richness of the ribeye. The blue cheese dressing for the salad balanced the deep savory flavors of the steak.

    disco and bearcarver like this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Beautiful !![​IMG]

    Nice Job![​IMG]

    Tasty Plate!![​IMG]

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  3. sota d

    sota d Smoking Fanatic

    Nice!!! Love the finish shot, looks amazing!
    addertooth likes this.
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Sorry I didn't see this thread sooner...those are some delicious lookin' steaks!! And a mighty pretty plate Thumbs Up

    Nicely done!

    Last edited: Apr 17, 2015
    addertooth likes this.
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking steaks and great qview!


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