Monster Sirloin - Best Method?

[illini40]

I am thawing out a really big sirloin cut. It's from some butchered beef that we got, and it's labled as sirloin steak. Honestly, seems more like roast.

My guesstimate is 3-4 lbs. It is 1 1/2" thick all the way through, and about 12" x 6".

My plan was to try to smoke it around 225* - 250* to take the IT up to around 135/140*. Then crank up the Traeger and try to get a seat on it.

Does this sound like a good plan? Other suggestions?

How long should I estimate to get to 135/140* IT?

 

[motolife313]

I’d go 115 then take it over to the gas grill and sear it couple minutes. Minute or 2 on each side. Should bring temp up to 135 for med/rare

 

[chilerelleno]

Late to the party... Dry Brine, Season, Smoke to 110°-115° IT and then Reverse Sear to a 135°-140° IT.

 

[illini40]

I’d go 115 then take it over to the gas grill and sear it couple minutes. Minute or 2 on each side. Should bring temp up to 135 for med/rare

Late to the party... Dry Brine, Season, Smoke to 110°-115° IT and then Reverse Sear to a 135°-140° IT.

Thanks for the confirmation. Any guesses on how long it will take on the smoker? I was thinking maybe around 1.5 hours before searing?

I do want to finish at a nice medium - medium rare does not get the love at my house that it should...

 

[weedeater]

I would think about 2 hours on the smoker before the sear. If it gets to temp earlier than you want you can bag it and put it in an ice bath to cool it down til time to put it on for the sear. Cooling it down may be a good idea to help with not over cooking before you get the kind of sear you want. Especially true if you can’t get your grill blazing hot.

Good luck with it and be sure to post some pics!

Weedeater

 

[chilerelleno]

Ballpark time in smoker at 225°-250°, maybe 1.5-2 hours.
I check mine at the first hour and about every 15 minutes thereafter, I keep a close eye on IT.
If you're going to Medium I'd take the IT to 120° in the smoker.

The key to the Reverse Sear is to go straight from the smoker to the grill or cast iron.
That way the already high surface temp of the meat allows it to sear quickly on a very hot grill/cast iron.

 

[illini40]

The sirloin just went on the Traeger here at 3:30 PM. Running Traeger Hickory pellets at 225*. Simply seasoned with some Weber Steak and Chop seasoning.

 

[illini40]

Pulled it off the Traeger at an IT of 120*. Took 1 hour and 45 minutes. Now sitting and waiting to get seared.

 

[crazymoon]

I40, Looking good, that is a honker of a steak !

 

[illini40]

The sirloin steak (aka monster roast) turned out great. It smoked at 225* for about 1 hour and 45 minutes to an IT of 120*. I pulled it off while the Traeger was cranked to high, and then finished it off to about 135*. It was only back on to sear for about 8-10 minutes. It was very juicy and tasty.

Overall, I am very pleased with how it turned out. I definitely see the need for Grill Grates if I want to try and sear anything on the Traeger. Or, I should have fired up my Weber gas grill and went straight to it.

For reference, it weighed in around 3 lbs 10 ozs before going on the smoker.

 

[jaxgatorz]

Perfectly cooked !!

 

[illini40]

Perfectly cooked !!

Thank you for the like!

 

[gmc2003]

That looks awfully good to me. Job well done.

Point for sure.

Chris

 

[illini40]

That looks awfully good to me. Job well done.

Point for sure.

Chris

Thanks Chris!

 

[chilerelleno]

X2 Perfectly cooked!
Like!

 

[weedeater]

Looks great! I know it tasted great. Sirloin has always been one of my favorites. Maybe not always the most tender but the taste is hard to beat. Like!

Weedeater

 

[GATOR240]

Perfection!

 

[Jeff Wright]

Outstanding looking results. Looks very tasty!

 

[illini40]

X2 Perfectly cooked!
Like!

Thank you!

Looks great! I know it tasted great. Sirloin has always been one of my favorites. Maybe not always the most tender but the taste is hard to beat. Like!

Weedeater

Thank you'

Perfection!

Thank you!

Outstanding looking results. Looks very tasty!

Thank you!

 

[SmokinLogs]

I know this is an older post, but I bought some beef top loins today, and was searching for some pointers on best way to smoke them. They look a lot like a mini version of your monster sirloin. Yours looks delicious. I think I’m going to follow close to how you cooked yours. Good job!

I think that might be a sirloin off a T-Rex. Either way, looks fantastic!