Grilled Ribeye Steak on the Blaze Kamado

Instructions

1. Begin by lighting the charcoal in your Blaze Kamado with 3 fire starters, this will allow the coal to preheat quickly
2. Allow fire to catch and stabilize with the kamado lid open, and the bottom damper completely open
3. Once fire is established, shut the lid to allow the rest of the kamado body to preheat
4. Set top and bottom damper wheel to the most open wheel setting
5. Allow your steaks to come to room temperature out of the fridge
6. Season with kosher salt, fresh cracked black pepper, and coat in high heat oil



7. Once your Blaze kamado reaches a hood temperature in the sear zone (600+°F) it is time to sear the steaks
8. Place steaks on the grill, allow them to sear with the lid closed for about 2 minutes
9. Crosshatch steaks, grill for about 2 more minutes
10. Flip steaks, allow to grill for 2 additional minutes
11. Crosshatch steaks, place internal temperature probe in steak, and close the lid
12. Close top and bottom damper of the Blaze Kamado all the way, this will cut the airflow to the fire, and allow the temperature to dwell
13. Allow the steaks to dwell for about 2 minutes for rare, and 3 minutes for closer to medium
14. Once steaks are cooked to your preferred doneness, open the top and bottom dampers, then burp the kamado by lifting the lid slightly, this allows the oxygen level to restabilize gradually
15. After burping the Kamado, open the lid all the way, and remove steaks to a cutting board to rest
16. Rest steaks for 5 minutes, slice, serve, and enjoy!