Name: Reverse Seared T-Bone Steak
Prep time: 5 min
Cook time: 1 h 4 min
Total time: 1 h 9 min
Yield: 1-2
Cuisine: American
Ingredients: Pit Boss Southwest BBQ Rub; 1 Steak, T-bone; Pit Boss Mesquite Hardwood Pellets; Apply a liberal amount of seasoning for a more pronouncedly seared crust.; It’s important to let your meat rest once it is done cooking. This gives your steak the opportunity for the juices to rest and thicken as it cools. If you cut into a hot steak the juice will pour out everywhere.

Reverse Seared T-Bone Steak

Rated 3.8 stars by 39 users

Servings

1-2

Prep Time

5 minutes

Cook Time

64 minutes

Ingredients

Pit Boss Southwest BBQ Rub
1
Steak, T-bone

Wood Pellet Recommendation

Pit Boss Mesquite Hardwood Pellets

BIGGER. HOTTER. HEAVIER. TIP

Apply a liberal amount of seasoning for a more pronouncedly seared crust.

NOTE

It’s important to let your meat rest once it is done cooking. This gives your steak the opportunity for the juices to rest and thicken as it cools. If you cut into a hot steak the juice will pour out everywhere.

View Cart (0) Checkout

Directions

Preheat your Pit Boss Grill to 250°F then close the lid 10-15 minutes.
As the is preheating to the perfect temperature, spice the T-bone with our Southwest BBQ Rub.
Lay the steak on the grill for roughly 60 minutes or until the steaks reach an internal temperature of 105 to 110°F. Remove the steaks and set aside.
Crank up the heat to 450°F and open the flame broiler.
Place the steak over the flame broiler and sear for about 2 minutes a side, 4 minutes in total. You know when your steak is done once the internal temperature reaches 130 to 135°F (for medium-rare). Follow the below internal temperature for your cooking preference:
Rare: 125°F
Medium Rare: 130°F
Medium: 140°F
Well Done: 160°F
Once reached for personal preference, take the steaks off the grill and eat!
ENJOY!

Tags: Date Night Dinner Grill

Older Post Back to Beef Newer Post

Reverse Seared T-Bone Steak