Reverse Sear Cowboy Steaks on the Kamado Joe Karbon Steel Griddle

These 3" thick Cowboy Cut Ribeye steaks turned out great using the Kamado Joe Classic 3 to smoke them up before putting a nice crust on them using the new Kamado Joe Karbon Steel Griddle! I was able to get the griddle over 700f in a hurry after smoking them for over an hour! Seasoned them up with my Fire & Water Cooking All Purpose Black Garlic Seasoning, and The Typhur Sync wireless thermometers helped me make sure these were not overcooked also!
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#sousvideque #fireandwatercooking #sousvidebarbecue

[@KamadoJoeGrills]

Your grill game is strong! Thanks for making us part of your grill adventures. 🔥

[@FireWaterCooking]

Thanks for watching!

[@tedz.]

Nailed the doneness Darren! The griddle sear did right by those steaks.

[@FireWaterCooking]

Thanks for the comment @tedz.! your thoughts are appreciated...

[@Rolling_Smoke_BBQ_Cooking]

Looks great 😋

[@FireWaterCooking]

Thank you 😋

[@RichLasVegas]

Did you season the griddle like the directions say to? or did you just use it out of the box. Thanks

[@FireWaterCooking]

Thanks for the comment @RichLasVegas! your thoughts are appreciated...

[@praetorxyn]

Good stuff. I have been wondering how people who cook a lot of sous vide would manage cooking for that odd person that likes their steak cooked past medium rare. I guess you'd just have to sear the crap out of it til it cooks more or something?

[@FireWaterCooking]

you can do that or just run the more well done 1st and then drop the temp and run the less done one. lots of people have more than one sous vide set up also