Grilled T-bones and top sirloin steaks are a favorite here. When they’re thick, I reverse sear them on the BBQ.
Jump to:
This post may contain affiliate links, please read the disclaimer policy.
Reverse searing steaks on the BBQ
Reverse searing on the BBQ is easily done, it starts with a low and slow, a rest, and then a high-heat sear to grill the steaks to perfection. The initial low and slow gives me the control to cook thick steaks exactly how I want. The internal temperature gradually rises leading to a more tender thick steak. Since the T-bone has two different cuts of beef, the strip steak and a tenderloin filet, the low and slow allows them to cook evenly. The top sirloin steak being a lean cut really benefits from the low-temperature cook. It gives an even more tender texture throughout. Once the low and slow is done, it is a short rest and a fast sear on the BBQ.
Reverse searing on the BBQ can help with:
- Convenience – It lets me relax and enjoy being outside while the steaks initially cook low and slow. Additionally, I can cook individual steaks to different levels of doneness before the final sear on the BBQ grill.
- Perfectly cooked steaks – Once you have the desired internal temperature (doneness) of the steaks pull them to rest and increase the temperature of the BBQ. Then put the steaks back on the BBQ for perfectly grilled T-bones and top sirloin steaks.
- Cooking different steaks – Here at The Kitchen Bucket List there are four of us and we enjoy different cuts of steak. With the reverse sear method, I can cook different steaks from a T-bone to a top sirloin together.
Smoky garlic dry rub
The Kitchen Bucket List’s homemade smoky garlic dry rub has just five ingredients. The dry rub’s subtle combination of spices complements the meaty flavors of the different cuts of steak.
- Brown sugar: When I want to spotlight the sweetness of a spice like garlic, brown sugar is my go-to. Additionally, it caramelizes during searing to add a sweet finishing touch to the grilled T-bones and top sirloin steaks.
- Granulated garlic: This is the driving flavor for the dry rub that gives a savory and sweet taste to the steaks.
- Ground mustard: It adds a subtle tangy taste and aids in tenderizing during dry brining.
- Smoked Paprika: The smoky component of the dry rub. It brings its own smokiness, highlights the smoking wood, and the natural charcoal BBQ flavors.
- Garlic salt: I use it in our dry rubs when I want a more subdued taste of salt. For this rub, it brings the garlic flavor to the front.
Grilled T-bone and top sirloin steak reverse searing instructions
1. Preparing the T-bone & Top Sirloin – Combine the spices to make the homemade smoky garlic dry rub, rub the steaks, and place them back in the fridge for dry brining.
2. Low and Slow – Get the BBQ ready for a low-temperature cook. Bring the steaks out of the refrigerator and place them on the BBQ grill. The initial cook should be under an hour.
3. Rest – The important part of the reverse sear is the rest. Pull the steaks before you reach your level of doneness, as the internal temperature will continue to rise.
4. Sear – It is show time now. Bring the steaks back to the BBQ for a fast sear. You will love how perfectly caramelized the grilled T-bones and top sirloin steaks are after searing.
5. Savor & Enjoy! – Time to savor the grilled T-bones and top sirloin steaks. Enjoy!
Keep reading down to the recipe card for specific amounts and instructions.
Equipment
You just need a BBQ, a remote meat thermometer, and an indirect cooking system to have grilled T-bones and sirloin steaks with the reverse sear method. I did four steaks so I used some additional equipment. The roast/rib rack is optional. I use it to have the T-bones initially cook bone down. The butcher’s twine helps keep the steaks’ shape.
Storage / Leftovers / Rewarm
- Storage: The steaks can be stored in the refrigerator for 3 – 4 days.
- Leftovers: Cut the leftover steak into bite sizes and use it in our Fried Rice or as steak tacos with our Taco Shells done on the griddle.
- Rewarm: The air fryer can have the steak rewarmed in 3 – 5 minutes at 330 degrees F., depending on how big.
The key to the reverse sear is pulling the steaks about 10 degrees before your level of doneness to rest. While the steaks rest, they slowly increase in temperature.
FAQ
No. The steaks need to be thick, about 1 ½ inches as a rule of thumb.
No. They were very close in weight and their thickness helped as well.
I suggest a steak that is at least 1 ½ inches thick and weighs over 8 oz.
What do you think of these grilled T-bones and top sirloin steaks? I know it is going to be a ⭐⭐⭐⭐⭐ review below. Don’t forget to tag us @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Grilled T-Bones and Top Sirloin Steaks
Equipment
- 18-inch BBQ
- Remote meat thermometer
- BBQ tongs
- BBQ spatula
- Butcher's twine (Optional)
- Griddle/pan (Optional)
- Roast/rib rack (Optional)
Ingredients
- 2 T-bone steaks (14oz each)
- 2 top sirloin steaks (12 oz each)
- 1 tablespoon brown sugar
- 2 teaspoons granulated garlic
- 1 teaspoon ground mustard
- 1 teaspoon smoked Paprika
- 1 teaspoon garlic salt
Instructions
Preparing the T-bones & Top Sirloin Steaks
- Gather the spices for the homemade smoky garlic dry rub: brown sugar; granulated garlic; ground mustard; smoked Paprika; garlic salt. In a bowl combine all the spices.
- Remove the steaks from the refrigerator and unpack them onto a tray to apply the dry rub.
- Tie a single strand of butcher's twine around the steaks to help hold their shape, optional.
- Apply the smoky garlic dry rub to the T-bones and top sirloin steaks. Don't be shy about rubbing the dry rub in.
- Allow the steaks time to dry brine in the fridge. I suggest 4 hours.
Low and Slow
- Get the BBQ ready for a low-temperature cook with an indirect cooking method at 250 degrees F.
- (Optional). Prepare a cast iron griddle with oil and put it in the BBQ as it comes up to temperature.
- Bring the T-bones and top sirloins out of the refrigerator after dry brining and place a remote meat thermometer into the steaks. Place the steaks on the grill grate or griddle. If you want to have the T-bones cook bone down, use a roast/rib rack (see photo in the post). NOTE: If you want you can lay the T-bones flat, as well.
- Low-temperature cooking time, shut the BBQ lid and cook for around 45 – 55 minutes at 250 degrees F.
Rest
- Once the steaks are getting close to your level of doneness pull them to rest. Remember during the rest the steaks' internal temperature will continue to rise by about 10 degrees F.
- Rest the steaks for 10 minutes. This allows the T-bones and top sirloin steaks to slowly come up to your desired internal temperature.
- Increase the BBQ temperature to 450 degrees F. and set up for direct cooking with the grill grate.
Sear
- Time for high-heat searing, bring the steaks back to the BBQ and place them on the grill for a fast sear.
- Start the timer and sear them for 2 minutes on each side to achieve a perfectly caramelized crust for your grilled T-bones and top sirloin steaks.
Savor & Enjoy!
- This is such a convenient way for you and your family or guest to savor perfectly grilled T-bones and top sirloin steaks. Enjoy!
Notes
- For this cook, I did a medium rare. I pulled and rested the steaks once they reached around 115 degrees F. After the T-bones and top sirloin steaks had rested, they showed between 124 – 127 degrees F. My preferred temperature range for medium rare is 125 – 135 degrees F.
- Adding the griddle/pan is a method I found to increase the level of indirect cooking.
- If you need more information on the reverse sear method, head over to the Bone In Ribeye recipe. It covers aspects of an even thicker and heavier bone in cowboy cut steak.
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety check your local guidelines and/or head over to the USDA. The “Storage / Leftovers / Rewarm” section of the posts are our personal estimates.
Leave a Reply