For medium rare you should indirect cook steak to about 115 degrees and then let it rest for about 10 minutes loosely covered with alum foil. Then sear it as demonstrated. Your steak was a little more to the medium category.

Love all your videos. Getting my Joe in about a month. Love the look of those reverse seared steaks. Cant wait to try it out for myself.

I can't wait for my KJ Classic I'm picking up next month! I wanted to share a couple of thought on how you might improve this. #1 try cooking at 275 until you hit 125. #2 Finish it on a KJ Griddle plate, this will give you the opportunity to render the beautiful fat on a ribeye, it will also allow you slap a little butter on there and implement it in the flavor of your crust. Also using the griddle will prevent all of precious juice from dropping down in to the coals when searing. These are just a couple of thoughts I had, I'm looking forward to using that method on my new KJ next month. Love your videos, keep 'em coming.

great video .. but thats NOT a medium rare .... thats a medium well lol

Great video...fixed ribeyes for the first time on my new KJ. Turned out great. Still learning to control the temps but getting better.

Never thought of doing it this way. Definitely going to try it next time.

Great video describing how to reverse sear steaks. This is my preferred method unless I'm doing a "no sear" steak. Thanks John!

the best rib-eye you will ever have... these guys are the best customer service people you will ever meet... LOVE Kamado Joe... i am still learning when it comes to steaks, but i am getting really good.

John, I used this method for my family’s Christmas dinner on my Kamado Joe Classic. We did filets. They turned out awesome. Thank you for posting this video. I have learned a lot from your videos. Me and my family appreciate it. Merry Christmas. Steven

I took delivery of my Kamado Joe Classic yesterday and for the first time ever, after 40 years of barbecuing and general cooking on naked fires, cooked a couple of sirloins (two stage - reverse sear) kamado style. The setup was simple and the first fire went effortlessly. Ninety minutes from lighting the fire to eating. I was also amazed at the accuracy with which one can control the temperature inside the dome. The steaks came out perfectly (tender, juicy and what flavour?!?!), there's a smile on my wife's face and I reckon the world would be a better place if John Setzler were President. Thank you sir, for your outstanding videos. Can't wait to do a LOT more cooking on the Classic Joe.

Hell I started drooling when I saw the steaks on the cutting board! I gotta hand it to all you grill guys you dudes make the best meat on the tubes!

Lookin good brother man ! Reverse searing is the way to go fro sure!

Reverse sear is awesome! Only way to grill a steak IMHO. Rock On Big John!

Looked good John. Great video.

Those steaks look killer good! OMG yum

Man John. Those are some dang good lookin Ribeyes.

I know what I'm doing for dinner tonight..Great looking steaks brother.

You can do the same with a whole tenderloin. Smoke it for about an hour up to 120* internal then sear it for a couple of minutes on each side. The big end of the loin will be medium rare and the thin end will be medium.

Awesome looking steak John!

Now I will be thinking about a big nice thick steak, until I just go out and buy some to grill up! But that's a good thing. Great video John, and that steak looked fantastic!

Those were some nice looking steaks

I use Grill Grates on my Big Joe for the searing, but this is exactly how I do my steaks. Great job John! Only way to do a steak :)

Nice! now I want steak John.

Enjoyed the video. Ribeye is my favorite meat to eat. But how would you do this with a Joe Jr? The heat deflector is one solid piece. Where I live it gets very cold in the winter. Do I have to worry about the deflector cracking if I pull it from the inside of the Kamado and put it on a pot holder outside? Would love to see a video on this with the Jr. Thanks!

I've recently purchased the Joe Classic and it will be arriving Thursday! Was wondering where I could buy the lump charcoal and wood chunks? Thanks for the help and helpful videos! You've gained a subscriber!!

Awesome! I watched this before I ate breakfast...that was a mistake

For medium rare I pull them at 115 and then after searing then they sit at 130 with a perfect pink center

As always John, Good looking cook. How do you like the KJ rubs and Woods?

John, the steaks look great- love the channel. Two questions: 1. Did you save the juices for anything from the foil when you wrapped the steaks and 2. I noticed the flare-up when you were searing the meat; have you ever used Grill Grates with the Kamado Joe like you have in the past with another brand? Thanks.

What was the original temperature and can you advise what the bottom and top dampers were set at? Pretty close to purchasing a Classic Joe!

what lighter you use in this video?

Were did you get those huge lumps? I've gone through about 4 bags of Kamado Joe lump charcoal and have seen maybe 4 chunks that big. Also, what kind of lighter is that you use in the videos? I'd really like to get one of those. Love the Big Joe so far. Had it about 4 weeks and have made some ribs and pulled pork. I'm going to try this reverse sear method next on some choice rib eyes I got. Thanks for making all the great videos!

2 thumbs up!

That’s med. well at best. Med rare is 130 deg international.

That was med well, not med rare. Next time internal temp 115 to 120, rest without foil and sear it to perfection

Great job. Most of the videos are medium rare. Are there any with medium well done. Though you cooked a well one here, you didnt cut into the steak.

I find that with this method you tend to overcook your steak. You take them off the grill at the correct temp. Then they keep cooking when you wrap them in foil. Then you sear them. I would argue the end result is beyond medium rare.

Good Video! Steaks looked great! Glad you like the method. Chris Finney "Creator of the Reverse Sear Method"

Whoever ordered the well done should get a top sirloin or a cheaper cut 🙈 I just don’t get it

THAT IS DEFINITELY MEDIUM WELL...

That's More Medium...

love your videos. ty. that medium rare is on the well side of medium well. medium is pink, medium rare has a touch of red. starting the cook at 300 is too low, requiring far too much time to get the joe to sear temps while the meat sits cooking in foil. would be better to heat kamado to 400, and then internal temp of about 110 on the indirect side. quicker to temp, quicker to sear resulting in much better steak. Then sear to 125ish on direct side of grill, and let rest for 5 minutes to get to medium rare.

Cooked well done. This is a crime. I’m out.

that one steak(well done) looks burned, does not look appealing at all

Not medium rare... not medium.....that is Mid Well. Great vid though. Seriously.

Sorry buddy that is not a medium rare.

OVER COOKED

who has that long to cook a steak... 2 income earning family would never be able to have steak during the week unless they want to eat at 9pm

Not even close to 'perfect medium rare'.

Great video. Maybe you don’t need you mic so close to your mouth as listening to you chew and groan is a little irritating 😝

You should never ever cook a steak well done. If you have a special someone in your life that wants a well done, simply don't. Tell them they can have hamburger, but no steak will be cooked well done by you. Also, I'm sorry, but what you claim is medium rare isn't and you should know better. That is classic medium. Sorry, but I won't be watching any videos with you in it because you don't know what you're doing.

Your videos don't help Kamado Joe sales.