How to Reverse Sear Bone-in Ribeyes on a Grill Dome Kamado
How to reverse sear bone-in ribeyes on a Grill Dome ceramic kamado. The reverse sear method was pioneered by Christopher Finney: Check out more info here! www.ironpigbbq.com/Reverse-Sear.html Instructions: 1. Salt steaks w/ kosher salt 45 min- 1 hr before cooking. 2. Get your fire started in your kamado, set it up for an indirect cook and stabilize it out anywhere between 225° - 275°. 3. After the steaks have salted for 45 min - 1 hr, lightly coat both sides w/ black pepper. 4. Toss the steaks on the kamado and cook indirect until the internal temp of the ribeyes is around the 95° - 100° mark. 5. At that point, pull them off and set the kamado up for direct grilling and heat up to 700° - 800°. 6. Once the kamado has hit a raging, searing temp, sear the steaks for no longer than 1 minute per side. 7. Pull and let rest for 5-10 minutes. 8. Serve and enjoy! Check out GrillGrates here: amzn.to/1jJHs2R Check out Grill Dome here: www.facebook.com/grilldome Blog: bbqbros.net Instagram: instagram.com/bbqbros Facebook: www.facebook.com/BBQBrosBlog Twitter: twitter.com/#!/BBQBrosBlog Pinterest: pinterest.com/bbqbros/
