Reverse Seared T-Bone Steak

Cook Time

64 Mins

Cooking Method






Prep Time

5 Mins


1 - 2


Chop House Rub

1 Steak, T-bone

Cooking Instructions

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!

  1. Preheat your Louisiana Grill to 250°F then close the lid 10-15 minutes.
  2. As the is preheating to the perfect temperature, spice the T-bone with your favorite steak rub.
  3. 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.
  4. Crank up the heat to 450°F and open the flame broiler.
  5. 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:
  6. Rare: 125°F
  7. Medium Rare: 130°F
  8. Medium: 140°F
  9. Well Done: 160°F
  10. 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.

Diet Info

  • Paleo