I brought the Kamado Joe up to a temperature of about 125C with one grate as low as possible over the coals and the other as high as possible with a heat deflector under it.
The steak was taken from the fridge over an hour before cooking time and then very simply, but liberally, seasoned with Diamond Crystal kosher salt and freshly ground black pepper.
The initial cook time was on the top grate over the heat deflector for about 90 minutes as it gradually came up to an internal temperature of just over 50C.
I let the steak rest under a foil tent while I opened up the top and bottom vents on the Kamado Joe to let it rip up to a searing heat, maybe 10 minutes or so and a dome temp of about 300C. Then I gave the steak just a couple of minutes on each side (including the edge).
The final temperature was just about bang on 55C.
Served with chips, grilled mushrooms, and dijon mustard.
Fantastic.
