Since I first saw them hit the meat counter at my local butcher I have been wanting to grill and taste the Cowboy Steak!
I have cooked steak dozens of times and have a perfect formula for cooking a traditional filet based on time and temperature, but this steak is different, it is HUGE!. So the goal is a perfect steak, but how do you achieve a perfect steak with meat that is nearly two inches thick? The answer is called the “Reverse Sear”!
Basically a reverse sear is where you slow cook meat for a period of time to cook it evenly inside and out without losing flavor. The trick on the reverse sear is that once you have slow cooked the meet for about an hour at a low temperature of around 200-250 degrees, you need to sear the steak for 2-3 minutes at a high temperature of about 450-500 degrees to lock in the flavor and finish the meat. This is a challenge for many grillers because most grills do not allow you to have two temperature zones on the grill. The solution to this dilemma is the Kamado Joe ceramic grill!
The Kamado Joe ceramic grill is equipped with a system that allows you to use an indirect heat plate on half of your grill while allowing you to apply direct heat for searing on the other half of your grill. I have been using a Kamado Joe Classic II for over a year now, i sold my Big Green Egg to get it, and it is far and away the best ceramic grill I have ever used….no wait, it is the best grill I have ever used! When i cooked this cowboy steak I was a little concerned that I wouldn’t cook it correctly, it is an expensive piece of meat, but I should have known that the Kamado Joe grill would be doing most of the work! Check out my video on how to do a reverse sear on the Kamado Joe ceramic grill, and look below for my recipe to make it taste great!
- Kamado Joe Grill
- Olive Oil
- Black Pepper
- Kosher Salt
- Let the meat sit at room temperature for about 30 minutes
- Coat both sides of the cowboy steak in olive oil, or whatever oil you prefer
- Sprinkle both sides of the meat with black pepper
- Generously apply Kosher salt to both sides of the meat
- Once it is seasoned, let the meat sit at room temperature for about 30-40 minutes
- Preheat the grill to 250 degrees
- Place a heat deflector on one side of the grill and raise the grate to the highest setting, this will be used for slow cooking
- Place the other grill grate on the lower setting, this will be used for searing
- Place the seasoned steaks on the grill side that has the heat deflector, let is cook for 25 minutes, then flip and let it cook for another 25 min on the side with the heat deflector. Total slow cook time is 50 minutes
- About 5 minutes prior to slow cooking is done open all the vents, lower and upper, on the grill to make it really hot. Then flip the cowboy steak onto the searing side of the grill, the lower grill grate without the heat deflector, and let it sear for 2-3 minutes, then flip it and let it sear the other side for 2-3 minutes
Total cook time for this cowboy steak is 56 minutes, 50 minutes at the slow cooking temperature of 250 degrees, and the remaining 6 minutes at searing temperature of 450 degrees.
Cooking this steak was really fun and it was really cool to use the dual zone feature of the Kamado Joe Classic II. If you are in the market for a versatile kamado style charcoal grill that will never rust and consistently deliver outstanding results i recommend the Kamado Joe grills from Second Elm. The product is outstanding and the service at Second Elm is even better!