Experience the unique flavor of dry-aged prime T-bone steak grilled to perfection with a reverse sear. Chef Tom uses the Kamado Joe Kettle Joe bring out the steak's intense complexity and tenderness with the perfect char and a mouthwatering umami butter drizzle.
WHAT YOU'LL LOVE
- Reverse searing a dry-aged steak: Smoking the T-bone low and slow to 100°F first, then searing it hot and fast afterward, builds even doneness edge-to-edge before the crust ever forms — no gray band, no overcooked exterior chasing a rare center.
- Pulling the SloRoller for the sear: Removing the SloRoller attachment and dropping the grates before searing opens the kamado up to direct flame, turning the same cooker from a smoker into a high-heat sear station without switching equipment.
- Umami butter with three savory boosters: Stacking miso, Parmigiano Reggiano, and shiitake mushroom powder into the butter layers three distinct sources of umami on top of an already dry-aged, funky steak.
- Buttering both under and over the steak: Resting the steak on a base of Umami Butter and topping it with more lets the butter melt from both directions as it rests, basting the meat instead of just sitting on top.
Dry-Aged T-Bone with Umami Butter
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
50 minutes
Calories
289
Chef Tom fires up the Kamado Joe Kettle Joe for a reverse seared Dry-Aged T-Bone with Umami Butter. These Creekstone Farms prime grade T-bone steaks were dry-aged for 110 days, and pack some incredible flavor!
Ingredients
- Creekstone Farms Dry-Aged Prime T-bone steak
- Worcestershire sauce
-
Cattleman’s Grill Lone Star Brisket Rub
- 1/2 cup unsalted butter, softened at room temperature
- 2 tbsp Parmigiano Reggiano
- 1 tbsp Worcestershire sauce
- 1 tbsp red miso paste
-
1 tbsp Cattleman’s Grill Lone Star Brisket Rub
- 1 tbsp shiitake mushroom powder
Umami Butter:
Directions
- Build a small hot bed of coals in the firebox of the Kamado Joe Kettle Joe, using Kamado Joe Big Block Charcoal and Fire Starters. Install the SloRoller attachment for smoking. Stabilize the temperature at 225ºF-250ºF. Add a chunk of Cattleman’s Grill Pecan Smoking Wood to the charcoal.
- Spread a thin layer of Worcestershire sauce across the steak. Season with Cattleman’s Grill Lone Star Brisket Rub.
- Place the steak on the grill. Smoked until the internal temperature reaches 100ºF, about 40 minutes. Remove from the grill and cover with foil.
- While the steak is smoking, make the Umami Butter. Combine all ingredients and mix well. Set aside at room temperature until the steak is ready to eat.
- Remove the SloRoller. Lower the cooking grates to their lowest setting. Lower the lid, as well. Set the airflow wide open at the top and bottom vents. Add more charcoal, if necessary. Add another chunk of pecan wood.
- Return the steak to the grill to sear over direct heat/flame, turning to sear evenly. Cook until it reaches 125ºF internal temperature.
Place about one tablespoon of the Umami Butter on a plate. Place the steak on top of the butter. Spread another tablespoon Umami Butter on top of the steak and rest five minutes before slicing.
Recipe Note
Recipe FAQ
Why smoke the steak low and slow before searing it, instead of just grilling it hot the whole time?
The reverse sear smokes the steak gently to 100°F first, cooking it evenly from edge to center. Only then does it hit high heat for a quick sear, which builds a crust without overcooking the exterior while waiting for the center to catch up.
Why remove the SloRoller and lower the grates before searing?
The SloRoller is built for low, indirect smoking. Pulling it and dropping the grates opens the kamado to direct flame, turning the same grill into a high-heat sear station for the second half of the cook.
Why does the Umami Butter include miso, Parmigiano Reggiano, and mushroom powder together?
Each ingredient brings a different source of umami — miso's fermented depth, Parmigiano's aged nuttiness, and shiitake's earthy concentration. Combining all three layers more savory complexity than any one alone.
What internal temperature should the steak actually reach?
This recipe pulls the steak at 125°F after the sear, which is a rare-to-medium-rare finish. For whole-muscle beef like a T-bone, this is safe and standard practice — there's no minimum cook temperature requirement the way there is for ground meat or poultry.
Why plate the steak on top of the Umami Butter instead of just melting it on top?
Resting the steak on a base of butter and topping it with more lets the butter melt in from both directions as it rests, basting the meat with flavor rather than just sitting on the surface.
Why rest the steak for five minutes before slicing?
Resting lets the juices redistribute through the meat instead of running out onto the cutting board the moment you slice into it.
How indoor-friendly is this recipe?
2 out of 5 — a low oven and a hot cast iron skillet can approximate the reverse sear, but the SloRoller's smoke and the kamado's live-fire sear are central to this steak's flavor.
Recipe Highlights
Reverse sear: Smoking low first, then searing hot, cooks the steak evenly without overcooking the exterior.
Swapping the setup mid-cook: Removing the SloRoller and dropping the grates turns the same kamado from smoker to sear station.
Triple umami butter: Miso, Parmigiano, and shiitake each bring a different kind of savory depth.
Buttering top and bottom: Basting the steak with melting butter from both sides as it rests.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.88 oz
- per serving
- Calories
- 289
- Carbs
- 3 grams
- Protein
- 30 grams
- Fat
- 16 grams
- Sodium
- 866 milligrams
