The Perfect Steak from the Kamado

4 persons | Beef | Meat | Main dish

Prep time

• Remove the steak from the fridge at least 30-60 minutes before grilling. Cold meat on the barbecue leads to uneven cooking.
   
• Then light a medium amount of charcoal and heat your YAKINIKU® Kamado to 200-250 °C. For this recipe you are working with direct heat. Then place the grate in the Kamado.

Cook time

• Use kitchen paper to pat the steak dry. This gives you a better crust. Wet meat tends to steam rather than grill.

• Keep it simple: coarse sea salt and freshly ground pepper are usually more than enough. Optionally, brush with a thin layer of oil just before grilling. A good steak needs no complex marinade.

• Grill the steak over direct heat at 200-250 °C. The ceramic of the YAKINIKU® Kamado retains heat steadily, creating a beautiful grill crust.

• Place the steak on the grate and leave it alone. Do not slide or press it.
   
• Guide times for 2-3 cm thickness:
  Rare 2 min per side
  Medium rare 2.5-3 min per side
  Medium 3-4 min per side
  Well done 5 min per side.
   
• Use a meat thermometer:
  Rare 48-52 °C
  Medium rare 53-57 °C
  Medium 58-62 °C
  Well done 70+ °C.

• Remove the steak from the Kamado and let it rest for 5 to 10 minutes loosely covered with aluminium foil. This allows the juices to redistribute and keeps your steak juicy. Never cut immediately.
   
• Chimichurri and steak are a classic combination that complement each other perfectly. The fresh, herbaceous sauce with parsley, garlic and a splash of vinegar cuts through the rich, full fat of the steak. Every bite becomes a balance of power and freshness. Curious how to make this? Discover now