Dry brined and seasoned with my Texas style rub, these fast-seared, slow-smoked top sirloin steaks are, without a doubt, the best steak I've had in a long time!
Course Entree, Main Course
Cuisine Barbecue, Hot Smoking
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 9 hourshours20 minutesminutes
Servings 6
Author Jeff Phillips
Ingredients
Main Ingredients
6Sirloin steaks or equivalent¾ inch thick or greater is best
4tspCoarse kosher salt
Heavy pan or skilletiron skillet works best
2TBSVegetable oil
¼cupJeff's Texas style rub
Basting Sauce
½cupSoy saucelow-sodium
½cupWorcestershire
¼cupOlive oil
2TBSTexas style rub
Instructions
Sprinkle coarse kosher salt onto top sirloin steaks and place into the fridge for at least 2 hours or overnight. No need to rinse after brining.
Dry steaks well with paper towel then add two tablespoons of vegetable oil to a heavy skillet over high heat. Once the pan is ready and the oil is very hot, sear the steaks on both sides and don't forget the edges.
Once seared, let the steaks cool for a few minutes then apply Jeff's Texas style rub on all sides.
Setup smoker for cooking at 225°F (107°C) with indirect heat. If your smoker uses a water pan, fill it up.
When the smoker is ready, place the steaks on the grate and let them smoke cook with oak or whatever smoking wood you have available.
At about 30 minutes in, baste the steaks with the basting sauce. Stir the ingredients constantly as you use it to keep them from separating.
When the steaks reach 130°F (54°C), as measured with a meat thermometer, remove them from the smoker and let them rest for 10 minutes.
Slice ¼ inch thick or serve as whole steaks.
Notes
Most of the time, we smoke first and then sear but I opted to sear first on this batch.