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Grilled T-bones and top sirloin steaks are a favorite here. When they're thick, I reverse sear them 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.

Grilled T-Bones and Top Sirloin Steaks

Sean
The Kitchen Bucket List enjoys sharing convenient ways to show you how to use the BBQ to give you flavorful and tender restaurant steaks right at home.
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Prep Time 10 minutes
Cook Time 1 hour
Dry Brine 4 hours
Total Time 5 hours 10 minutes
Course Main Course
Cuisine American, BBQ
Servings 4 People

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.
Keyword BBQ, Dry Brine, Dry Rub, garlic, Grilled, Homemade Dry Rub, reverse sear, Steaks, T-bone, Thick Steak, top sirloin
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