Ingredients
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Main
Few cuts of beef command attention like a cowboy ribeye steak—thick, bone-in, and full of rich marbling. This recipe uses the reverse sear method on the Kamado Joe Big Joe, allowing you to slowly bring the steak up to temperature with indirect heat before searing it over open flame for a perfectly caramelized crust. Using hot sauce as a binder and your favorite BBQ rub, this steak delivers bold flavor, juicy texture, and steakhouse-worthy results from your backyard.
“Reverse sear perfection—bold flavor, juicy center, and a crust that seals the deal.”
The Kamado Joe Big Joe provides the ideal setup for the reverse sear technique, thanks to its exceptional temperature control and two-zone cooking capability. With a thick ceramic body that locks in heat and moisture, and the ability to hit high temps quickly, it’s the go-to grill for creating that signature crust while keeping the center perfectly juicy.
Instructions
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01
Coat the ribeye steak evenly with hot sauce—this helps the seasoning stick and adds a subtle kick. Generously season all sides of the steak with your preferred BBQ rub or a classic salt and pepper blend.
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02
Preheat your Kamado Joe Big Joe to 300°F for indirect cooking. Install a heat deflector on one side and leave the other side open to allow for both indirect heat and eventual searing.
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03
Place the steak on the indirect side of the grill. Close the dome and cook the steak slowly until it reaches an internal temperature of 118°F. This gradual approach ensures even doneness from edge to edge.
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04
Remove the steak from the grill and tent loosely with foil. Increase the temperature of the Kamado Joe to 500°F. Once it’s hot, sear the steak directly over the flame for 1–2 minutes per side, or until it reaches 130–135°F internal temperature for a perfect medium-rare.
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05
Let the steak rest for 5 minutes to allow the juices to redistribute. Slice against the grain and serve immediately. Pair with roasted vegetables, chimichurri, or grilled potatoes for a complete meal.
