This is a first for me, so if I step out of line on this or goof something up that I should know, I hope to learn from it. From what I've read on here so far, you're a good crowd. I love to learn so helpful suggestions are welcome.
Alton Brown is my GURU. I have to credit him for inspiring me to a love of cooking, indoors and out. His entertaining blend of art and science is unique and compelling; a real stand out in a world overpopulated with somewhat mediocre cooking shows. This is my adaptation of his Good Eats Reloaded Steak Your Claim episode. Here's a link: https://www.cookingchanneltv.com/shows/good-eats-reloaded/episodes/steak-your-claim-the-reload
The star of his show is a 1-1/2" ribeye, and I have done that word for word, step by step, and it's truly excellent. You should try it.
BUT, I couldn't imagine a better way to inaugurate my new Kamado Joe Classic II than to reverse sear a steak, so I gave it a go with a beautiful 2" thick porterhouse. ( I know, a reverse sear sounds like a risk for a novice and an expensive steak, but I've been using a Chargriller for seven or eight years now, so I was-- hopeful, if not somewhat confident). If Alton ever hears of this, I respectfully beg forgiveness, because he did mention once (on an episode of Quarantine Quitchen) that he's not a fan of BGE-type grills, but he IS a proponent of "Multi-Taskers", so my goal is to show that my Kamado Joe Classic II is worthy of that designation. So here goes...
My steak is nice and bright on both sides. "Choice", from a higher-end grocery store with a real meat case and butchers in white aprons.
I like to trim the fat to less than 1/4" and score it on an angle. It crusts nicely and protects the precious meat.
Step one is to place the steak on a cooling rack in a sheet pan, rub a teaspoon of kosher salt onto each side, and place it (uncovered) on the lower shelf of your fridge for 4-24 hours, 8-10 being preferred by both me and AB. This functions as a brine does. As the meat's juices are pulled out and reabsorbed, the inside of the steak gets seasoned, "and that, is magic", says AB, and he's right. I admit that I upped the dose to 1-1/2 TSP per side for this 2.5# steak. I flipped it after 4 hours, just in case gravity plays a part, though I don't know if it does. After 8 full hours, there was no puddle on the sheet and no juices on the surface of the steak.
I started the fire in half of the basket about the same time I set the steak on the counter. AB says warming to room temp doesn't make a difference, but I had a 2" steak and a good probe thermometer, so I did it anyway. Sorry AB...
When the KJ got to about 200 on the dial, I put the meat on. The original recipe uses the kitchen oven, but I was experimenting.
I flipped it twice, so the strip spent twice the time on the hot side as the tender did. I'd love to know why the filet always cooks faster. Is it the less fat factor? Anyone know?
After about 70 minutes, the probe read 120. Off came the steak for 15 a minute rest (it never fell below 117) while I "poured on the coals", opened up the airways, and got the KJ to 600+. Then back on she went.
I have to admit I got a little nervous at this point, a little like watching a close game as the clock winds down, but I stuck to fundamentals, trusted my equipment, and seared on the lower level, close to the coals (a mixture of Costco lump and some big block).
I did an ear of sweet corn on the old Chargriller, just for balance, but this was my reward. It was sublime. It chewed like rich, meaty chocolate cake. Every time I bit down there was a flavor release of pure beefy goodness. It was easily in the top three steaks of my life, and I've been far and wide over many years, so that's saying something. I've even had Chianina Beef Bistecca ala' Fiorentina in Florence, Italy. That was in the top three, too.
It came off at 122 internal (which of course isn't totally uniform throughout), and even after a seven minute rest it was redder inside than these pictures show. Must be my phone and the lighting.
That filet is for my wife. It's the least I could do for the dear woman who had to work all day while I was grilling. How much could one man eat anyway? (I, uh, take the 5th on that).
Give it a try sometime with a steak at least 1-1/2" thick. The pre-salting thing really makes a difference. No other seasonings were used in the preparation of this steak. Enjoy.
Thanks for reading,
ADB in MI