Traeger Sirloin Steak

Cooking your sirloin steak on a Traeger is an easy and delicious way to prepare your steak.

It gives your steak a smoky, charred exterior while keeping the inside juicy and tender. Whether you are a seasoned pitmaster or a beginner, with a few tips and tricks, you can achieve a perfectly cooked steak on your Traeger.

Below you’ll find the easy steps to prepare and cook a delicious sirloin steak!

How to Make a Delicious Traeger Sirloin Steak

  • Ensure you season your meat. It helps to tenderize the steak as well as flavor. You can use a store brought rub or make your own BBQ rub at home.
  • It adds a depth of flavor that is hard to get when just direct heat grilling
  • Make sure you cook low and slow at the start at 225°F and then cook over the high heat (around 300°F) at the end with the reverse sear. Make sure you also pick up your favorite wood chips. I like to use hickory, its not as strong as mesquite but you still get a good smoky flavor.

What You’ll Need for Cooking Sirloin Steak on a Traeger

  • sirloin beef steaks
  • Avocado oil or another high-smoke cooking oil (vegetable or standard olive oil)
  • BBQ Rub (or use the ingredients below to make your own rub)
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
traeger-sirloin-steak

How to Smoke Sirloin Steak 

Step 1: Prepare the Sirloin Steak

-Remove the steaks from the refrigerator 15 minutes before cooking. Pat the steaks dry with a paper towel and then lightly cover with oil.

raw-sirloin-steak-about-to-put-rub-on-them

Step 2: Applying the Spice Rub

The rub helps to tenderize the steak as well as add flavor. If your making your own rub mix the spices and seasonings in a bowl. Liberally coat every side of the oiled steaks.

smoked-top-sirloin-steak

Step 3: Smoking the Sirloin on the Traeger

Load the pellets, prime, set the grill temperature to 225°F, and wait until up to temp. Place the steak directly on the grill grate, insert the temperature probes and monitor until your required doneness.

Then cook the sirloin for around an hour. You want to remove the steak from the smoker once it is within 10°F of your target temperature. I have put the target temperatures for all types of doneness below.

  • Rare 125˚
  • Medium Rare 135˚
  • Medium 145˚-what I cooked to
  • Medium Well 150˚
  • Well Done 160
sirloin-steak-on-pellet-grill
probes-for-interal-temps

Step 4: Searing The Sirloin

When the steaks are 10°F from your target remove them from the grill and increase the temperature of the Trager to 450°F. You can also do this step in a cast iron pan on the stove as well. Once your Traeger or cast iron pan has reached the correct temperature sear your steaks for 1-2 minutes per side.

You want to get a brown crust that is full of flavor. Once you have seared both sides remove the steak and allow it rest for 5-7 minutes.

resting-smoked-sirloin-steak
smoked-sirloin-steak

Step 4: Finishing Your Steak and Resting

If you want to be extra indulgent, melted 2-3 tablespoons of butter with a sprig of rosemary over low heat. You can now slice the sirloin steak against the grain and serve. Then drizzle it the melted butter over the steak.

cutting-smoked-sirloin-steak
traeger-smoked-sirloin-steak

What Temperature to Cook Beef Sirloin on a Traeger?

You should set your smoker to 225°F when cooking a sirloin steak, then you want to increase it to 300°F for the reverse sear.

smoked-sirloin-steak-and-asparagus

How to Accurately Monitor the Internal Temp

A calibrated meat probe will surely be in your cooking arsenal now! Plate up any meal easily while knowing your food is safe.

Have a calibrated and reliable meat thermometer in the thickest part of your steak and monitor until cooked to perfection!

smoked-sirloin-steak-with-temp-probes

Why You’ll Love Cooking Sirloin Steak on a Traeger

I think this one of my favorite ways to cook steak. You get a light smoky flavor but still get the hallmarks of a traditionally grilled steak with it grill marks and char. Plus you don’t have to flip your steak if you don’t want to as the steak are cooking with indirect heat. If you want to flip your steak you can though.

I also love cooking sirloin on my Traeger because its easy to monitor the internal temperature with the built-in probes.

Choosing the Right Wood Pellets for the Sirloin

I would recommend using hickory or mesquite if your looking for a bold smoky flavor. If you prefer a light, sweet flavor go for cherry wood or oak.

What to Serve With Our Delicious Traeger Sirloin Recipe

What goes side by side with a delicious tender steak?

Mash Potatoes – Steak and mash are a match made in heaven

Grilled Asparagus – You can throw your asparagus in the pan when your searing. This makes for a quick side dish

Grilled Carrots – Top your carrots with a honey butter glaze for a little more indulgence.

Charred Lettuce with blue cheese and cream sauce? Yum!

my-smoked-sirloin-steak-on-the-plate-ready-to-eat

Want More Steak Recipes?

I love cooking steak. Here are some more of my favorite recipes.

Steak Cooked on My Pellet Grill

Smoked NY Strip Steak

Kangaroo Steak

Smoked T-Bone Steak

Smoked Flank Steak

Smoked Ribeye Steak Recipe

Traeger Sirloin Steak

Looking for a Traeger sirloin steak recipe that will impress all your family and friend? You see how to smoke then sear your steak to perfection.
Prep Time10 minutes
Cook Time1 hour
Searing4 minutes
Total Time1 hour 14 minutes
Course: Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 people
Calories: 504kcal
Author: Charlie
Cost: 22

Equipment

  • Traeger electric pellet smoker
  • Traeger maple wood pellets
  • Digital meat thermometer
  • Mixing bowl or spice blender
  • Saucepan
  • Sharp knife

Ingredients

Ingredients

  • 10 oz sirloin beef steaks 1-inch steaks
  • 2 tbsp Avocado oil or another high-smoke cooking oil vegetable or standard olive oil
  • 3 tbsp butter
  • 1 sprig rosemary

Ingredients for Spice Mix

  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika

Instructions

  • Remove the steaks from the refrigerator 15 minutes before cooking. Pat the steaks dry with a paper towel and then lightly cover with oil.
  • If your making your own rub mix the spices and seasonings in a bowl. Liberally coat every side of the oiled steaks.
  • Load the pellets, prime, set the grill temperature to 225°F, and wait until up to temp. Place the steak directly on the grill grate, insert the temperature probes and monitor until your required doneness.
    Then cook the sirloin for around an hour. You want to remove the steak from the smoker once it is within 10°F of your target temperature. I have put the target temperatures for all types of doneness below.
  • When the steaks are 10°F from your target remove them from the grill and increase the temperature of the Trager to 450°F. You can also do this step in a cast iron pan on the stove as well. Once your Traeger or cast iron pan has reached the correct temperature sear your steaks for 1-2 minutes per side.
    You want to get a brown crust that is full of flavor. Once you have seared both sides remove the steak and allow it rest for 5-7 minutes.
  • When the steaks are 10°F from your target remove them from the grill and increase the temperature of the Trager to 450°F. You can also do this step in a cast iron pan on the stove as well. Once your Traeger or cast iron pan has reached the correct temperature sear your steaks for 1-2 minutes per side.
  • You want to get a brown crust that is full of flavor. Once you have seared both sides remove the steak and allow it rest for 5-7 minutes.
  • If you want to be extra indulgent, melted 2-3 tablespoons of butter with a sprig of rosemary over low heat. You can now slice the sirloin steak against the grain and serve. Then drizzle it the melted butter over the steak.

Notes

Target temperatures for all types of doneness 
  • Rare 125˚
  • Medium Rare 135˚
  • Medium 145˚-what I cooked to
  • Medium Well 150˚
  • Well Done 160

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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