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The Duluth Forge Kamado Grill is great for grilling steak because the ceramic walls insulate the interior so well, it will retain heat and moisture so that your food doesn’t dry out!
It will also create a steakhouse quality product at half the price.
Ingredients
- Four 1.5" thick Ribeye Steaks (4.5 pounds total)
- salt
- pepper
- garlic powder
- 1/2 cup unsalted butter, melted
Hardware
- Duluth Forge Kamado Grill
- Natural Lump Charcoal
- 2-3 charcoal starters (or olive oil soaked paper towel)
Note: 30 minutes before grilling, remove the steaks from the refrigerator so they can come to room temperature.
Start the Fire:
1. Place the natural lump charcoal into the bottom of the Duluth Forge Kamado Grill.
2. Add 2-3 fire starters into the center of the charcoal or a paper towel that is saturated with olive oil and ignite.
3. Close the lid, and wait 20 minutes for the charcoal to burn evenly.
4. Make sure that the vents on the bottom and top are fully open.
Seasoning
Keep it simple and let the steak speak for itself.
Rub the meat with course sea salt, black fresh ground pepper and a dash of garlic powder.
The key to making an amazing steak is BUTTER!
Prime steakhouses baste the raw steaks with butter before seasoning and the butter helps prevent the steaks from sticking to the grill.
Butter also adds a wonderfully rich taste that enhances the flavor of the seasonings.
So while you are waiting for the charcoal to ignite, bathe your steaks with the melted butter.
Grilling
You should hear a nice sizzle when you drop the steaks on the grill and sear for 1-2 minutes per side to get a nice crust.
Keep the lid closed and don’t touch the steaks unless you are going to flip them.
When both sides of the steak have seared then flip them and close the draft door and cap-it.
Remove the steak from the grill and let the it sit for 5 minutes before serving.
Rest time
After pulling your steak let it rest for 5-10 minutes before serving to allow the juices to redistribute throughout the meat.
Remember the internal temperature will rise a few degrees after you take it off the grill, this is called carry-over heat. So take that into account when deciding when to pull the steak off the grill.
