Reverse sear #Ribeye steaks on the #KamadoJoe Big Joe

[addertooth]

The Ribeye steaks were sliced from a Ribeye roast, then liberally coated with Kamado Joe Steak seasonings. The steaks were cooked indirect at 275 until the internal temperature was within 15 degrees of the target temperature. The Big Joe was then set to 375 for the final searing of the steaks on the direct cast iron grates. Corn on the cob was prepared along with a garden salad which also had cranberries and walnuts. The KJ seasoning worked well with the beefy richness of the ribeye. The blue cheese dressing for the salad balanced the deep savory flavors of the steak.

 

[FC BBQ]

That's a fine looking plate.

 

[cowgirl]

Nice!!

 

[ssv3]

Yes Sir!!

 

[SYBQ]

Ribeye....my favorite!

 

[Wampus]

Hard to beat a bone in ribeye! :thumb:

 

[Decoy205]

Nice chops! Now I want steak!

 

[BigBobBQ]

well those steaks sure look great.

 

[addertooth]

Thanks all! I really like the color and flavor of a reverse seared steak. Ribeye steaks are certainly my favorite. You almost have to try, in order to mess them up.

 

[Smoothsmoke]

Niiiiice

 

[THoey1963]

Pretty looking steaks...