First reverse sear cook

KamadoPaul · Post by **KamadoPaul** » Tue Aug 25, 2015 6:32 pm

Did my first reverse sear steak on the kamado the other night and will never pay ridiculous prices for a restaurant steak again.

ozwaz · Post by **ozwaz** » Wed Aug 26, 2015 10:09 pm

The outside looks fantastic.

Did you take a pic of the sliced steak?

Cheers
Wazza

KamadoPaul · Post by **KamadoPaul** » Thu Aug 27, 2015 11:40 pm

ozwaz wrote:The outside looks fantastic.

Did you take a pic of the sliced steak?

Cheers
Wazza

Unfortunately not as they took about 40 minutes to get internal temperature.

They ended up being somewhere between a medium and a medium well, next time I will pull them off the cook a bit earlier so after the sear and rest they end up closer to a medium or just under,

Still tasted fantastic and will get a sliced photo next time

ozwaz · Post by **ozwaz** » Fri Aug 28, 2015 2:04 pm

KamadoPaul wrote: Unfortunately not as they took about 40 minutes to get internal temperature.

They ended up being somewhere between a medium and a medium well, next time I will pull them off the cook a bit earlier so after the sear and rest they end up closer to a medium or just under,

Still tasted fantastic and will get a sliced photo next time

Get a thermometer that has a digital reading outside your bbq, you'll have perfect steaks every time. I've never had over meat since I got mine, takes out the guess work and everyone will think you're a pro because you get it right every time.

Cheers
Wazza

Pesto3 · Post by **Pesto3** » Thu Feb 04, 2016 11:12 pm

Mate, I love my steaks medium rare, but I have always said, as long as they are juicy I don't care how they are cooked.....and those steaks are JUICY!!!

Great cook!!

Aussie BBQ Forum