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Sirloin Steak?

post #1 of 9
Thread Starter 
Whats the best way to marinade and cook sirloin angus steak,never herd of smoking steak so i figured just cooking them on the grill any tips on steak?
post #2 of 9
Ever try Jack D whiskey?
post #3 of 9
Smoke it till about 100, char it on the grill till about 125, remove, rest, and enjoy!

I prefer my steaks with only fresh cracked pepper, sea or kosher salt, and maybe a pat of butter melted on top while on the grill.
post #4 of 9
I have been looking over several posts lately where people are smoking and then doing a reverse sear on their steak. Basically put them on the smoker for 1.5-2 hours on around 225 heat and then remove them and sear them on each side. Looks like they are getting a nice pink middle. I am going to try this very soon.
post #5 of 9
Thread Starter 
yea seems like the oven used quit a bit with chicken to make it crispy and now steak,not sure just read to cook on high heat so itll sear the steak and lock in the juices,sounds like you only cook sirloin steaks for 15-16 minutes.
post #6 of 9
Chris Kimball of Cooks Country Fame did a beef tenderloin this past week using that method. Used a compound butter rub first then into the oven for 1.5 hours. I forget the internal temp but they rested it for 10 to 15 minutes, then onto a grill pan to sear. It looked perfect.
post #7 of 9
Thread Starter 
I just smoked a steak with out no grill and it only took one hour wasnt red in the middle ,it was tender juicy and good my mom tasted it now she wants me to smoke em all insted of grill should i finish with the grill ?
post #8 of 9
We smoke our home raised Angus steaks all the time, rarely just grill them. But the sirloins we marinate in Worcestershire sauce for about an hour, pat them down a little and spread on some Montana Steak rub. When that is done I fire up one of the smokers and get the temp up to 225 with a good mix of apple, cherry and mesquite, let them sit in there for about an hour and a half, then straight over the coals for 2 to 3 minutes each side. Nice, tender and juicy, never dry or tough.
post #9 of 9
just salt and pepper, medium rare with garlic butter melted on top when done. Great now im craving steak
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