Total Time: 30 mins

Prep time: 20 mins. Cook time: 8 - 10 mins.

PODD Setup: Direct

Direct cooking (no grill or deflector), dome open.

Ingredients (Serves 4)

For the best results you should always use the best quality produce you can find. Supermarket is fine, but head to your local butcher or grocer to source the best, freshest local produce. We always recommend shopping locally and sustainably because in using your PODD Kamado barbecue, what you get out depends on what you put in.


The Meat

To serve 4 plan about 250g - 350g of steak per person (ex. bone), so for this recipe we are using 4 x 400g prime rib bone in steaks. The thickness of the steaks determines required cooking time and ideally you want a cut that has plenty of fat to render, although fillets cook nicely this way too.


The Rub (per steak)

  • 2 x good pinches of salt.
  • A liberal grind of pepper.
  • That is all!

Method

  • For best results reverse sear your steaks first by cooking the steak on indirect low heat (120°C) for 30 minutes.
  • Set up your PODD Kamado barbecue for direct cooking, the hotter the better. Leave the dome open for maximum airflow.
  • Season your steak with plenty of salt and pepper.
  • Once the coals are hot CAREFULLY and with your head to the side of the PODD, blow the top layer of ash off the coals, this should expose a nice red hot layer of charcoal.
  • Lay the steaks down on the charcoal directly and start the stopwatch on your phone, you want to be precise about this!
  • For a reasonably thick steak target 3-4 mins each side for rare, 4-5 mins each side for medium-rare, 6 mins + each side for medium and above. We recommend targeting 4-5 minutes per side depending on thickness.
  • Watch the steak carefully, the fat should start to render, once one side is done, flip it and remove any charcoal.
  • Once done let rest for a minute then serve with some sides and enjoy!