Reverse Seared T-Bone Steak
Cook the perfect medium-rare cut of T-bone beef steak with this reverse searing recipe. Barbecued over smoke before seared on high heat, this is the best way to enjoy prized T-bone.
Servings: 1
Ingredients
- 1 t-bone steak at least 1.5 inches thick
- kosher salt
- ground black pepper
Instructions
- Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, ensure it is set up for 2-zone cooking.
- Season steak with kosher salt and black pepper
- Place steak on smoker grates. Close door/lid and smoke for 60 minutes, or until internal temperature of steak has reached 130°F (55°C)
- Increase smoker or grill temperature to sear. Sear steak over heat for one minute on each side.
- Remove steaks from grill or smoker. Allow the meat to rest for 5 minutes before serving.