Pit Boss Java Chop House Rub
1 Steak, T-bone
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!
Apply a liberal amount of seasoning for a more pronouncedly seared crust.