Top Sirloin Steak is a delicious, juicy cut of meat that is perfect for any barbecue. Try this Smoked Top Sirloin Steak recipe to add a rich, smoky flavor to the meat that is perfect for a summer BBQ.
Smoking meat is an art form, and the end result is a flavor that can’t be replicated by any other cooking method. This recipe for Smoked Top Sirloin Steak is sure to impress your friends and family, and it’s simple enough that anyone can do it.
Smoking this cut of meat gives it a wonderful flavor that’s delicious on its own and pairs perfectly with a good BBQ sauce. This recipe is perfect for any occasion, and it’s sure to be a hit with your friends and family.
What is a Top Sirloin steak?
A top sirloin steak is a lean and versatile cut of beef that comes from the primal loin region of the cow, specifically the top sirloin subprimal. This cut is located between the tenderloin and the round and is generally less expensive steak than other premium steak cuts like ribeye or filet mignon. Top sirloin is a relatively tender cut, with a beefy flavor and a firmer texture than some other cuts.
Top sirloin steaks can be prepared in a variety of ways, including grilling, broiling, and pan-searing. The steaks can also be marinated or dry-rubbed before cooking to add extra flavor. When cooked properly, top sirloin steaks can be a flavorful and relatively affordable option for steak lovers.
How To Make Smoked Top Sirloin Steaks
Step 1: Rinse and Dry
Step 2: Apply Dry Brine
Step 3: Preheat the Smoker
Step 4: Smoke the Steaks
Step 5: Sear the Steaks
Preheat a cast-iron skillet and drizzle it with a high-heat oil like avocado oil. When the skillet is hot, sear each side of the smoked sirloin steaks for 1-2 minutes, or until the steaks reach their final desired internal temperature (135°F for medium rare).
Step 6: Rest and Serve
Tips For Making The Best Smoked Sirloin Steak
If you’re new to cooking smoked top sirloin steak, there are a few things you should know to make sure your dish comes out perfectly. From choosing the right seasoning to the ideal internal temperature, here are some simple tips that will help even beginners master this recipe and impress their guests.
Wood Pellets
To get the best flavor, choose wood pellets that pair well with beef, such as hickory, oak, or mesquite. Remember, different woods can give different flavors, so choose the one that suits your taste best. Somebody likes to use wood chips instead of pellets.
Meat Thermometer
To ensure your steak is cooked to your liking, use a meat thermometer to check the internal temperature. For medium-rare, remove the steak when it reaches 125°F, and for medium, remove it when it reaches 135°F. This will help you avoid overcooking or undercooking the steak.
Dry Brine
Applying a dry brine to the steak before smoking can help to enhance the flavor and tenderize the meat. Make sure to spread the kosher salt evenly over the entire surface of the steak and let it rest for at least 30 minutes.
Cast-Iron Skillet
A cast-iron skillet is perfect for searing the steak after smoking. It allows for even heat distribution and will give the steak a crispy crust. Remember to preheat the skillet and use high-heat oil like avocado oil to prevent sticking.
Best Beer To Pair With Smoked Top Sirloin Steak
This smoked top sirloin steak recipe is sure to impress your taste buds, and it’s even better when paired with the perfect beer. Whether you prefer a light lager or a dark ale, there’s a beer out there that will complement the flavors of the steak. Here are our top 3 picks for the best beers to pair with this recipe:
American Brown Ale
This rich, malty beer pairs well with the smoky flavor of the steak. The caramel and chocolate notes in the beer enhance the sweetness of the meat, while the bitterness of the hops helps to cut through the fat.
India Pale Ale (IPA)
The bold, hoppy flavor of an IPA complements the savory flavors of the steak. The bitterness of the hops helps to balance the richness of the meat, while the floral and citrus notes in the beer add a bright, refreshing finish.
Stout
The rich, creamy texture of a stout pairs perfectly with the juicy, tender steak. The bold, roasted flavors of the beer complement the smokiness of the meat, while the sweetness of the beer helps to balance the saltiness of the dry brine.
Related Recipes
Smoked Top Sirloin Steak Recipe
Equipment
- Pellet Grill/Smoker
- Paper towels
Ingredients
- 4 top sirloin steaks at least 1.5 inch thick
- 2 tbsp kosher salt
- 1 tbsp ground black pepper
- 2 tbsp avocado oil
Instructions
- Rinse steaks under cool water and pat dry with a paper towel
- Apply a dry brine to the steaks by spreading kosher salt across the entire surface of the meat, top with a sprinkle of black pepper, and let rest for 30 minutes at room temperature.
- Preheat the smoker to 225°F. If you're using a charcoal grill, set it for 2-zone indirect cooking.
- Once preheated, place steaks on smoker racks and cook until the internal temperature reaches 125°F (10°F under medium rare), this takes about 45 minutes but will vary depending on the meat thickness.
- Once the desired temperature has been reached, remove the steaks.
- Preheat a cast-iron skillet and drizzle with high-heat oil like avocado oil. When hot, sear each side of the steaks for 1-2 minutes, or until the steaks reach their final desired internal temperature (135°F for medium rare)
- Remove and let rest for 10 minutes.
- Slice into thin strips and serve