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!
Apply a liberal amount of seasoning for a more pronouncedly seared crust.
Louisiana Grills Reverse Seared T-Bone Steak Reviews
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