I finally had the chance yesterday to high-heat sear some steaks on my new Grill Dome Ceramic Kamado. Ceramic kamados are very well known for their capacity to reach incredibly high temperatures of 700° and higher. Steak searing typically takes place around the 600°-700° range and the method I choose to try out is a method that’s been coined the “TRex” method which is named after a guy that came up with it on his Big Green Egg years ago (read more about that here). Here is the general process (but you can tweak as you see fit…):
- Sear the steak 1.5 – 2 min per side at the 650°-700° range on a rack that is as close to the fire as possible (I used the Grill Dome indirect cooking rack).
- Remove them to rest while you dial your kamado down to about 400°.
- Toss the steaks back on, but this time on a higher rack that is farther from the heat source (I put mine on the Grill Dome extender rack).
- Let the internal temp come up to your desired doneness (I went about 130° for a nice medium rare).