But pan-seared top sirloin steak is also exceptional, and you can broil top sirloin steak in the oven as well. A meat thermometer should read 130°F. { For the perfect medium-rare steak, sear in a skillet for 12-14 minutes for a 1-inch steak, and 14-16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. rest the steak for 5-10 minutes to allow it to reabsorb the juices. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed. This area of the cow gets a lot of exercise, so top sirloin steak is naturally lean. Top sirloin is one of the most versatile cuts of beef. As mentioned above, you will want to remove your sirloin from the smoker at 120 degrees. A meat thermometer should read 130°F. It also means it’s great cubed and used in a stew or soup. Top Sirloin Steaks with Cumin, Peppers, and Chickpeas. event : evt, })(). Top Sirloin steak is always a favorite steak choice, prized for its hearty beef flavor. Alternatively, feel free to marinate your steaks, or use a dry rub. I have other smoked steak recipes for you to enjoy: This is the easiest part of the entire recipe. Top Sirloin Steaks with Cumin, Peppers, and Chickpeas. We think of it as a comforting cut that makes weeknight meals easy. Use a meat thermometer and you can be sure your steaks are cooked to perfection! Ever. Budget steak doesn't have to taste cheap. listeners: [], season your steak with your favorite store or homemade seasoning, set your smoker to 225 degrees and smoke to your desired temperature (leaving 10 degrees for reverse searing), brush sirloin steak with olive oil while you turn grill to maximum heat. You can even cook up juicy, succulent top sirloin from frozen. Top sirloin steak is the pick for you. Let them come to temp out of the fridge for 30 to 40 minutes before preparing them. For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. Remove when your steaks are 5 degrees less than the temperatures listed. They only need a few minutes per side, and adequate rest. To start, you’ll preheat the oven, then sear your steaks for about 2 ½ minutes on one side, then 1 minute on the other. For these steaks, we use the pan-searing method, freeing you up to focus on the frying and smashing the delicious Puerto-Rican inspired dish of smashed plantains. Your email address will not be published. ); To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Remove your steak from the refrigerator 30-40 minutes before grilling. A hot skillet delivers the best sear. 1. Keep the lid on up until the moment you grill your steaks, so you can get the ultimate char and grill marks. To get a proper char and perfectly medium-rare interior, you should opt for fast-cooking methods for top sirloin. I used Grill Mates Montreal Steak seasoning but you can use your favorite store-bought seasoning or your own at-home combination. Your email address will not be published. Best Pellet Smoker For Those Who Love Barbecue. It’s usually much more affordable and can be cooked poorly, resulting in a tough and chewy bite. Sear on high heat for 1 - 2 minutes each side, then move to indirect heat. I already shared with you my recipe for smoked t-bone steak, beef ribeye steak, and whole beef tenderloin. P.S. Heat up your pellet smoker to 225 degrees. The final temperature will read 135°F. It comes from the hip area, close to the round primal, and is one of the most versatile cuts of beef. Bring the meat to room temperature. Can You Use A Pellet Smoker In The Winter. You could also marinate the steaks, or use a dry rub on them. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Required fields are marked *. } The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
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