- Dec 9, 2014
When I was in Texas a few years back I had a sirloin steak that was unique and fan-freaking-tastic. Forget what you think you know about cheap sirloin steak. The texture/moisture of this technique is unlike any sirloin steak I’ve ever had. Juicy, tender. With a beautiful smoked beef flavor that is there, but not overpowering at all. I forget the restaurant name, I think it was in Amarillo. It was evident an entire whole sirloin roast was coated with cracked black pepper on one side and smoked, then sliced into steaks and served. I found one post on this from ~15 years ago, and then went to work. Here's what I came up with.
- Whole sirloin (likely will be tied w/ twine), salt the night before. ½ tsp per pound of meat.
- Coat fat side w/ cracked pepper - Cracked. Not ground. Not coarse ground. Cracked. I coat it pretty thick, no bare spots, but only on the fat side
- Smoke fairly cool, low and slow wins the day here. 225-235. I go until IT=130 (medium rare). But you do you.
- Sear on a hot grill.
- Slice into steaks, serve.