Reverse Seared T-Bone Steak

Cook Time

64 Mins

Cooking Method






Prep Time

5 Mins


1 - 2


Pit Boss Java 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 cut of steak to the perfect internal temperature while still getting that beautiful and flavorful sear crust. This reverse seared steak recipe calls for a T Bone cut and direct, flame broiled heat.

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.

Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.

Top your steak with the Pit Boss Java Chophouse Rub and enjoy the flavor!

  1. Preheat your Pit Boss 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!

Special Tools

  • No special tools needed

Bigger. Hotter. Heavier. Tip

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

Diet Info

  • Paleo

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