Reverse-Sear Tomahawk Steak on EGG KAMADO

Kamado is very versatility,smoking,searing,grilling,baking,today we can try sear big steak.

Since we got some special like a beautiful tomahawk rib eye,we are outside to do a reverse sear on green egg kamado. The great thing about the reverse sears, your slow cooking to bring it up to that medium rare and throughout this process you’re introducing a little bit of smoke to give it some extra flavor. This will help you accomplish a perfect doneness and then at the end a cracked up in the heat gives it a nice char to get that crust that is just so delicious.

To get the full flavor of the steak ,we are gonna season it without nothing but a little salt and pepper. Then get the grill assembled and put the wood charcoals into the grill ,they’ll help to add some extra flavor. Next go on with the diffuser, the point of the diffuser is to keep the direct heat off the rib eye.That way you can cook it through before you get that sear on it. The most importantly we ‘ll get the steak on top of grill. Finally Closed the lip and adjust the airflow on the bottom about an inch and regulator on the top to about 1/4 turn open.

Our really targeting about 300 degree and gentle heat to bring this up to the temperature before it heat with hot sear that allows sheer and nice even doneness throughout the steak. If you try to put the steak just over direct heat,you would have it really charred on the outside but it’s still kind of raw in the center.

So reverse searing on Green Egg kamado is really a perfect way to special steak in a special way and we got to say nothing is more impressive than a tomahawk rib eye to show off to all your friends and families.