The Ultimate Guide to Kamado Joe Steak
A comprehensive tutorial on four different methods for grilled steak on the Kamado Joe featuring four cuts.
Chapter 1. Florentine Steak | Reverse Sear | Smoke indirect at 250 degrees until internal temperature of 115 (approximately 1:15), then rub with beef tallow and sear hot (700-900 degrees) for 1-2 mins/side. Rest with butter for 15-20 minutes
Chapter 2. Ribeye Steak | Tempered | Set up grill for two zone cooking and bring steak on higher grate to 100-115 degrees at 250-300 degrees, then increase heat on lower grate and sear for a couple minutes/side.
Chapter 3. Ribeye Steak | Just Keep Flipping | Set up grill for direct heat at 600 degrees with grates in lower setting, flip every 1-2 minutes for 8-10 minutes (8 - medium rare, 10 - medium).
Chapter 4. Skirt Steak | Hot and Fast | Sear over direct heat at 600-700 degrees for 4-5 minutes, flipping often.
Chapter 5. Flap Steak | Hot and Fast | Sear over direct heat at 600-700 degrees for 4-5 minutes, flipping often.