How to Reverse Sear Eye Fillet Steaks on the SNS Kamado Grill

Reverse searing is a popular method for achieving perfectly cooked steak with a juicy tender inside and a chared, seared exterior. In this video, we’ll be guiding you through the process of reverse searing eye fillet steaks on the SNS Kamado Grill, but the process will be very similar regardless which type of grill you’re using.

Step1:

Take the steaks out of the fridge to allow them to come up to room temperature. The steaks are then seasoned with a favourite steak rub, in this case, Flaming Coals Bovine Espresso Rub.

Juicy Eye Fillet Steaks in a Kamado Grill (Cooking Tips and Tricks)

While you’re waiting for the steaks to “warm up”, you can get the Kamado Grill ready.

Step 2:

Light your charcoal. We prefer to use Flaming Coals Lump Charcoal as there’s no chemicals or additives that let off any unwanted flavours that may impart to your meat.

Step 3:

In this cook, we used the Slow and Sear Deluxe to help get that perfect sear. Once the Kamado reaches your target temperature, boiling water is poured into the water reservoir in the Slow and Sear Deluxe and wood chunks are added for an extra smokey flavour.

Step 4:

Now that the smoker is ready, put the steaks into the smoker, away from the sear zone. Turn after approximately 20 minutes.

Step 5:

Check the internal temperature of the steaks using an instant read thermometer after approximately 40 minutes. We are aiming for an internal temperature of approximately 120°F for medium-rare. Once the steaks reach this temperature, take them off the Kamado and rest for 10–15 minutes, allowing the juices to redistribute.

Step 6:

The final step involves searing the steaks over direct heat for a few moments on each side to get that incredible bark. Here we are aiming for a really hot fire, turning regularly to make sure we don’t overcook and burn the steaks. Once the internal temperature reaches 130°F, take the steaks off the grill and let them rest for 5 minutes.