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Reverse sear 2" Steak on Weber Summit Kamado


T-Bone
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Cooked a 2-in thick New York strip on my Weber Summit kamado.  Reverse seared.  Just salt pepper garlic for the seasoning.  I haven't used just salt pepper and garlic in quite a while.  Mesquite wood.

 

At 122° internal temperature I moved the steak to the center of the great so it was just above the charcoal baskets... the steak was cooking about an inch and a half above the lump.

 

Dome temperature was still fairly low. But the steak was right above that fire :). All it needed was about 3 minutes over the lump and it was ready to serve.

 

I have the divide and conquer on my vision kamado.  This Weber kamado is 2-zone too and I did find it easier to use to go from indirect to direct right away. Since the charcoal grate is adjustable.

 

 

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