Grilled Steak

Ingredients

- 1 large steak (2.5–4cm thick, 500g+)  

- Coarse sea salt(1 tbsp per 500g)  

- Freshly ground black pepper (1 tsp)  

- Garlic powder (1 tsp, optional)  

- Olive oil (1 tbsp)  

- Fresh rosemary/thyme(2 sprigs)  

- Unsalted butter (50g, for basting)  

(Optional: Hardwood chunks – hickory, oak, or cherry for smoke)

Step-by-Step Guide

1. Prep the Steak

- Dry brine: 2 hours before cooking, pat steak dry, generously season with salt, pepper, and garlic powder. Leave uncovered in the fridge.  

- Room temp: 1 hour before grilling, bring steak to room temp. Trim excess fat (but leave some for flavor).  

2. Kamado Setup

- Fuel: Light lump charcoal (avoid briquettes). Add 1-2 wood chunks for smoke (soaked if using chips).  

- Two-zone fire:  

 - Sear zone (260–290°C): Place grill grate 5–8cm above coals.  

 - Indirect zone(120–130°C): Use a heat deflector for slow roasting.  

3. Reverse-Sear Method(Best for steaks 3cm+ thick)

① Low & Slow (Indirect Heat)

- Insert a meat probe, target 45°C core temp (~30–45 mins at 120–130°C).  

- Pro tip: Add a water pan for moisture if needed.  

② Sear to Finish (Direct Heat)

- Crank Kamado to 260–290°C (open vents fully).  

- Sear steak 2–3 mins per side until crust forms.

- Baste with butter + herbs in the last minute.

③ Rest & Serve

- Rest 8–10 mins tented with foil.  

- Slice against the grain, drizzle with herb butter.  

Kamado Pro Tips

Smoke control: Wrap wood chunks in foil (poke holes) for clean smoke.  

Temp mastery: Adjust bottom vent in 1cm increments (~10°C change).  

Thicker cuts  Extend slow-roast phase (e.g., 1 hour for 4cm steaks).  

Serving Suggestions

- Sides: Grilled asparagus, smoked garlic mash, or crispy potatoes.  

- Sauces: Red wine reduction or chimichurri.