The reverse sear has recently gained popularity over the regular sear and for good reason. It’s just a great way to cook a thick steak to a perfect internal temperature while keeping a full-flavored char crust on the outside. It might take a little longer than a regular sear but the resulting smoky, tender meat with a deliciously crunchy crust is worth the time.
It’s important to let your meat rest once it is done cooking. This gives your T Bone 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.
Note: It is recommended to use Texas Mesquite Hardwood Pellets with this recipe.
Top your steak with the Chop House Steak Rub and enjoy!
Chop House Rub
1 Steak, T-bone
Preheat your Louisiana Grill to 250°F then close the lid 10-15 minutes.
As the is preheating to the perfect temperature, spice the T-bone with your favorite steak 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!
Apply a liberal amount of seasoning for a more pronouncedly seared crust.