Fred Flintstone Sized Ribeye Steaks. Yabba Dabba Doo, the Steak Eaters Steak!

Huge 3 inch Ribeye Steaks cooked on the Kamado Joe. The Big Joe.

• Started with two 3” ribeye steaks, about 2 1/2lbs each, choice cut.
• Blotted the ribeye steaks with paper towels to remove any moisture.
• Seasoned the steaks at noon with a good coating of Kosher salt and pepper, then placed in the refrigerator uncovered.
• Set up the Kamado Joe’s Divide and Conquer rack for indirect and direct cooking. One side the deflector on the bottom and the rack above at the highest position. For the direct side, the rack was in the lower position.
• Brought the temperature to 400 degrees and let it slowly rise toward 500 for searing at the end.
• Placed the two ribeye steaks in the center of the rack on the indirect side. Attached one probe to each of the steaks to watch the temperature.
• We planned to flip the steaks when they reached about 90 degrees, keeping them on the indirect side.
• Once it reached 120 degrees, we moved to the direct side for searing each side of the steaks, with a goal of 125 degrees when finished.
• Once seared, we pulled them off, covered them and let them rest for 15 minutes.

Summary: We learned a lot on this cook! We had two beautiful, very large ribeye’s. We cooked them indirect a high heat and then seared them off. Because they were as large as they were and the high heat, they actually finished around medium because they kept cooking longer than we expected.

Next time, we will probably start searing when the steaks reach about 105 degrees and then sear. We would expect the final temperature to be around 125 degrees. This is what we shoot for on our steaks, which is medium rare.

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