So instead of doing boneless Ribeyes on my new Akorn (reverse sear) like I had originally planned, I decided I wanted Xmas dinner to be perfect so I decided to go safe with sous vide and then sear over high heat on the grill (I had never cooked on a kamado before, and didnt wanna screw it up lol). I fired up the grill and took it to 375° and cooked the baked potatoes on it for just over an hour (temp fluctuated a few degrees but stayed between 375 and 390) while the sous vide worked its magic on the steaks (cooked them to 120 degrees, a beautiful rare). I then removed the top grate and diffuser from the akorn and opened up the vents and let her get scorching hot (about 550 on the dome thermometer, the coals had to be around 700°) then seared the steaks on a 17" Weber grate that sits right above the coals on the stone tabs. Holy friggin cow, took about a minute and a half per side and looked great. Great char, and the fat was like cracklin' bacon.
After a short rest, each steak was topped with a pat of black truffle butter, and we went with sauteed morel mushrooms, asparagus, and baked potatoes for sides. Easily the best steaks I've ever made at home. I'm not sure if the pic shows it, but they were perfect wall to wall med rare. I wish I had taken a pic of the steaks directly off the grill, but the gf plated them up while I was shutting down the grill and cleaning up a bit. Theres some really nice char under those morels...
Next cook is probably gonna be a pork butt this weekend.