Be careful to monitor the internal temperature of top sirloin steak with a meat thermometer as anything over medium (140°F) will cause the meat to dry out quickly. Just be sure your pan is thick and screaming hot (cast iron works wonderfully here). Dry steaks well with paper towel then sear on all sides in heavy skillet over medium high heat with just a couple of TBS of vegetable oil. Meanwhile, use a paper towel to dry the steaks. You may also see labels such as “tip sirloin,” or “top sirloin cap”. Smoked this tonight and it was fabulous. Note: This pan searing is best done outdoors if possible but indoors is fine if that's your only option. Learn more. I get 2-3 second readings on the Thermapen and the 4-5 second readings on the ThermoPop ain't too shabby either. When they've been in the smoker for about 30 minutes, it's a good idea to baste them with something to keep them moist. This allows you to sear burgers. Now, I get to experience great food every day writing and experimenting with the varying techniques and cooking styles out there. We all agreed it was the best sauce we have had in a while. If your smoker uses a water pan, fill it up. All Chicken Give it a try, you can unsubscribe anytime. DIRECTIONS. It's always a great idea to let steaks rest for 4-7 minutes before cutting into them to let the juices calm down and even out. Rest steak for 5-10 minutes before serving to allow juices to redistribute throughout the meat. -Charles W. Love the sauce and rub recipes. I recommend letting any smoker preheat for 30-60 minutes before using it as this allows all of the metal to heat up and that helps to maintain heat and to recover faster when you open the door or lid. Ask the butcher, or at the meat counter if you’re not sure. If you enjoy the newsletter and would like to do something helpful, then.. I probably ate an entire steak before bringing them in.. irresistibly good! Top sirloin is lean, tender and a good beefy flavor that works well in the smoker. SmokedBBQSource is supported by its readers. This is why we recommend grilling as the best option. -Darwyn B. Subscribe to the Smoking Meat Newsletter! There is nothing more “real” than using real wood to cook and smoke your food. This mostly happens to the surface of the meat unless you inject the marinade. I cooked up some smoked top sirloin steak the other day– dry brined and seasoned with my Texas style rub (Purchase formula here | Purchase bottled rub) and it was without a doubt, hands down the best steak I've had broiled, grilled, or smoked. Ask your butcher if you want to go local, or check online steak sellers like Crowd Cow. It’s also quick to cook and full of meaty flavor, so you don’t have to sacrifice taste for low-fat content. If you want to see all of my recommended smokers.. check them out HERE. Tenderloin I cooked up some smoked top sirloin steak the other day– dry brined and seasoned with my Texas style rub (Purchase formula here | Purchase bottled rub) and it was without a doubt, hands down the best steak I've had broiled, grilled, or smoked… Texas rub is great as well! Leave steaks out to warm to room temperature for 1 hour. I won the neighborhood. Anyone can pick up a top sirloin and cook it well, especially if you follow our directions. I found these at Costco (where I purchase some of the meat that I cook) but if you have trouble finding it, you can also purchase tri-tip and cut it into thick steaks that are 1.5 to 2 inches thick. Note: can use seasoning of your choice, but don’t use too much that it clouds the flavor of the meat. You decide you don't like the recipes.. you don't pay! If you follow our steps for a perfectly grilled top sirloin steak, you will agree. Therefore, the beef derived from this primal has a firmer texture and less marbling than lower utilized muscles such as the tenderloin. A chute opens on the bottom side of the hopper so you can dump the pellets into a container and replace them with a different flavor (nice!). Smoke and fire tied everything together, and barbecue became the common denominator. Your email address will not be published. CS Ribs Place a heavy skillet on the burner over medium high heat. Salmon Once hot, spread charcoal out into the grill. Once the steak has been seared on both sides, turn oven temperature to 500°F. Lovely edge to edge medium rare, perfectly seasoned all the way through due to the dry brining process and deliciously seasoned on the outside due to my Texas style rub (Purchase formula here | Purchase bottled rub).. you just can't get no better than this! In a large bowl, mash together the 1st 3 ingredients. This high protein content paired with low fat is ideal for feeling satiated for longer while also assisting in muscle growth and protein synthesis within the body. Growing up in a multicultural home allowed me to experience a wide range of cuisines. I have placed them on a Weber grill pan so I can easily transport them out to the smoker and even leave them on it to cook. Pull steak out of the oven and skillet and tent with foil. Feel free to reach out with questions during the process as we’re always happy to lend a hand! Yum! Rub steaks with a thin coating of olive oil, kosher salt and coarse ground black pepper. No need to rinse. Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. Add the other dry ingredients, except the salt, and mix well. Give it a try, single-click unsubscribe at any time if you change your mind. Legs, All Lamb Thanks for sharing. While the steak is sitting out, prepare the oven for broiling. Place the Weber grill pan of top sirloin steaks on the grate and close down the lid or door but don't go far.. they only take about an hour or less. Grilling isn’t the be-all-end-all for top sirloin preparation, though. Got to test it out somehow, right? Jeff, you made me a hero and to that I say bravo! We have been smoking a lot of beef recently. It's a great way to do it but it's certainly not the only way to do things and this is where I encourage you to get out of your box and try it a little different =). If there's one thing that can do more for a steak than anything else, it would have to be dry brining.