Kamado Joe | The Perfect Steak

hey guys I'm John Setzler welcome back to the Komodo Joe Cooking Channel today we are going to get back to basics and I am going to show you a quick and easy way to cook a perfect steak so let's get started we're get started by putting together a very basic seasoning for this steak I have three teaspoons of a coarse grind sea salt one teaspoon of freshly ground black pepper and 1/4 of a teaspoon of cayenne pepper we're just going to mix all that together and I'm going to set that aside the season the steaks with and the next thing you need to make a perfect steak is a perfect steak and here I have a really nice looking Certified Angus beef ribeye that's about 1 and 3/4 inches thick the thicker steaks do work better for cooking and I'll tell you why as we go but I wouldn't go any less than an inch and a half on these and the first thing I'm going to do is I'm going to hit this guy with a little bit of clarified butter if you don't make your own clarified butter you can buy this at the grocery store it's called ghee and that spelled G H EE and then we're just going to douse that side of that steak with some of that seasoning rub that we just mixed together and we'll pipe that on then we're going to flip the steak we're going to hit the backside with some of that clarified butter not a whole lot and we're going to season that backside as well this is a big piece of meat so it'll take a take a healthy dose of this seasoning so now that that's on there I'm just going to wrap it up in this plastic wrap and I'm going to put it back in the refrigerator until we're ready to put it on the grill and you can actually do this ahead of time you could do this the day before and put this in the refrigerator overnight if you wanted to so just let that stay in the refrigerator till we're ready to cook okay we're going to fire up the comodo Joe classic I've got most of my charcoal piled on to the left side over here because we're going to set up for two zone cooking I'm going to light up two Quemado Joe fire starter cubes on the left-hand side of my grill here and we're going to let these burn with the lid open for about ten minutes okay after we've got our fire going I have put my divide-and-conquer rack in I've put my kind Styron great on the low side on the left and I'm going to put my heat deflector on the low side on the right and then I'm going to put my regular gray on the high side on the right and we're going to close the grill up and we're going to let this guy come up to about 500 degrees or so in the dome in order to set up to get to 500 degrees in the dome I'm going to leave the bottom vent fully open and I'm going to leave the top vent fully open until we get up to about 400 to 450 degrees and then I'm probably going to close that about halfway at that point we'll just go from there so we'll be back when we get up to temperature okay we've got our grill up to temperature so I'm going to crack it open and I'm going to grab my tongs and we're going to drop this stake on here for three minutes on each side and we're going to come back and turn it after 90 seconds okay we're about 90 seconds in so I'm going to burp the grill and we're going to reach in here give this guy about a quarter of a turn to put some nice grill marks on that meat 90 more seconds and now we're going to move this steak to the indirect side of the grill and let it finish cooking we're going to bring it over the indirect side and we're going to continue to cook that till I get a medium-rare temperature in the middle we're going to pull that off when the internal temperature gets up to about 125 to 128 degrees maybe 1:29 so we'll be back shortly okay guys I believe we're about ready I'm going to take a temperature here we're going to take this off the grill and we're going to loosely cover it with aluminum foil and let it sit for about seven or eight minutes okay guys there we have it that thing's looking good let's take a peak in the middle there we have a beautiful medium-rare steak let me change the camera angle here a little bit where we can see that a little better there we go that looks really good it's a perfect cook and we're going to taste this and then I'm going to talk to you about why we chose the thick steak and a few more odds and ends so let's have a taste okay guys you know how we do this it's the moment of truth so I'm going to cut a piece off of this is extremely tender it's a very very good piece of meat so let's give it a try mmm well it's really a fantastic flavor just the simple seasoning the salt the pepper and that little tiny bit of cayenne pepper goes a long way to really waking up the flavor of the meat it does not bring a spiciness or a heat to this steak it just brings I don't really know how to describe it I learn this technique from reading several books mainly Adam Perry Lang's serious barbecue I learned a little bit about using cayenne pepper from him and it's a really a really good choice I chose to use clarified butter or ghee on this because it's got a really high smoke point you don't want to use something like olive oil on a stake because it has a low smoke point and when you put that to cease scorching searing temps that we're using down low on the grill it'll get better and it'll have an odd flavor so avoid that either don't use any oil or use something like clarified butter where you're not going to have any trouble I like to use a thick steak when we're cooking steaks this way because it gives us a lot more options for searing if you if you're using a thin steak that's like a half an inch or 3/4 of an inch thick two minutes of searing on each side of that state might overcook it depending on how you like your steaks cooked I like mine medium rare which is a finishing temperature of around 135 degrees internal and you'll get to that temperature very quickly on a thinner steak so you're always better off using a thicker steak and if you don't want to eat that whole steak cut it in half eat a smaller portion of it and give the other half to another family member or save it for later or whatever so give this method a try this is a very basic cooking technique we'll look at some more advanced steak cooking techniques down the road but this is a basic go-to method for a perfect steak and it's a good method for getting it you will definitely need your instant read thermometer to make this work to keep yourself from overcooking a steak and you'll need to know where your finishing temps are rare is a hundred and twenty-five degrees medium-rare is 135 medium is 145 medium well is 155 and well-done is 165 and you want to pull your steaks off the grill about 5 to 7 degrees before you get to those temperatures because that state temperature is going to continue to rise a little bit after it comes off the grill so give this a try let us know what you think join us on facebook facebook.com slash COO motto joe follow us on twitter at Quemado joe and until next time this is john Setzler with comodo joe cooking channel

Channel: Kamado Joe

Views: 379,079

Rating: 4.7962618 out of 5

Keywords: kamado joe, ribeye, steak, direct, sear, cast iron, grate, smoker, grill, grilled, grilling, recipe, technique, tutorial, video, beef, angus, wagyu, kobe, charcoal, lump, hardwood, hard wood

Id: YDB4Vg_jLSg

Length: 8min 25sec (505 seconds)

Published: Wed May 04 2016