Searing

Reverse Sear vs Traditional Sear

Techniques de cuisson au gril
Techniques pour saisir
Conseils

Two Searing Styles. One Delicious Debate.

When it comes to cooking the perfect steak on your Kamado Joe, there's more than one way to bring the heat. So, which method is right for your next cook? Let's break it down.

Two of the most popular methods are the traditional sear and the reverse sear. Each technique delivers bold flavor and mouthwatering results—but they do it differently.

What Is a Traditional Sear?

The traditional sear method starts hot and fast. You cook your steak directly over high heat to form that crave-worthy crust, then finish it to your desired internal temperature.

How to Traditional Sear on Your Kamado Joe

  1. Stabilize your grill at 500–600°F with direct heat.
  2. Sear your steak 2–3 minutes per side for that perfect crust.
  3. Move to indirect heat (or reduce the temp) to finish cooking, if needed.
  4. Rest the steak before slicing.
2 steaks on side-by-side 2 half-moon cast iron reversible griddles. Flames shoot up in the gap between the griddles. Both steaks are beautifully seared and juicy. The one on the flat side of the griddle is uniformly seared. The one on the ribbed surface has cross-hatched search marks.Closeup of a seared and juicy steak on a stainless steel cooking grate installed in a Divide & Conquer rack. Glowing, ashy coals sit directly below the cooking steak.Closeup of an evenly seared and juicy steak on the flat side of a half-moon reversible cast iron griddle.
Pros Cons
Quick and simple Easier to overcook the inside
Ideal for thinner cuts Less internal temperature control
Strong crust formation

What Is a Reverse Sear?

The reverse sear flips the order. You start low and slow, then finish hot. This method gives you more control over the internal doneness, while still achieving a seared crust at the end.

How to Reverse Sear on Your Kamado Joe

  1. Set up your grill for indirect heat at 225–250°F.
  2. Slow-cook the steak until it's 10–15°F below your target temp.
  3. Remove and rest the steak.
  4. Crank up your grill (or use the Half-Moon Soapstone or Half-Moon Cast Iron Grate).
  5. Sear 1–2 minutes per side over high heat for that final crust.
Pros Cons
Even edge-to-edge doneness Takes more time
Better for thicker cuts Requires two temperature zones or temp adjustment
More control over temperature
Flames shoot up from the hot coals in a Kamado Joe grill as someone uses long metal tongs to turn a steak searing on the stainless steel cooking grate.Flames shoot up as juices drip from a large steak being turned in the process of searing on the stainless steel cooking grate. A cast-iron dish of herbed potatoes roasts on a higher tier of the Divide & Conquer cooking system behind the lower searing side.A thick, pink in the middle, seared steak plated ready for serving. A few slices of the steak are fanned in front of the rest of the steak. The slices are topped with a green sauce garnish. The rest of the garnish sits in a bowl next to the steak. A pile of golden, herbed and roasted potatoes fill the rest of the serving platter.

Which Is Better for the Kamado Joe?

Both methods work beautifully on your Kamado Joe thanks to its versatile cooking system (thanks, Divide & Conquer®). But here's a quick guide.

Use Traditional Sear When Use Reverse Sear When
Cooking thinner cuts like skirt or flank Cooking thick cuts like ribeye, tomahawk, or filet
Short on time Want precision doneness
Prefer a deep crust with a pink center Want even color from edge to edge
Grilling at high temps only

Searing Made Easy

Searing isn't a difficult technique, but there are a few things that can make it easier.

  1. Instant-read thermometer: Know when to flip and finish
  2. Half-Moon Soapstone cooking surface: Perfect for that final sear with no flare-ups
  3. Konnected Joe™ Digital Charcoal Grill and Smoker: Digital control makes dialing in temps for both methods a breeze
  4. Half Moon Cast Iron Reversible Griddle is made of sturdy cast iron material, offering supreme heat retention for that perfect sear.

Both searing methods have their place on your Kamado Joe. Traditional sear is fast and bold. Reverse sear is precise and powerful. No matter which route you take, your grill and your steak will deliver.

Smoke Sear Prime Rib

Slightly elevated Prime Rib Roast that taps into the power of both a “Smoke Sear” as well as low and slow.

Smoke Sear Recipe
Tender slices of meat, pink in the middle and seared on the outside, lie stacked and topped with a white herb sauce on an oval metal serving platter.

Cowboy Ribeye Steak

This recipe uses the reverse sear method allowing you to slowly bring the steak up to temperature with indirect heat before searing it over open flame for a perfectly caramelized crust.

Cowboy Ribeye Steak Recipe
2 seared slices of bone-in prime rib sit on a wood cutting board, ready for serving. Juices seep from the steaks. The blurred arms and torso of the person holding the board can be seen in the background.
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