Are you looking for a delicious smoked sirloin steak recipe?
Cooking your steak this way always ensures that they turn out juicy and full of flavor. However it can be tricky the first time you turn this method so make sure you follow my simple method.
Let’s dig in!
Table of contents
Why Try Smoking Sirloin?
- Its one of the cheaper cuts of beef compared with smoked tomahawk and smoked ribeye but if cooked right it is delcious.
- Its a lean meat, so it cooks fast!
- You don’t have to marinade it, it is packed full of flavor, so you can skip the rub and marinade if you want.
What Is A Sirloin?
The term sirloin in USA butchery is typically beef and from a large part of the animal located on the top mid-rear area.
This particular part is the most sought-after area for pieces of steak and one of the best cuts to smoke!
Some of the cuts that originate from the sirloin are the beef tenderloin, t-bone, and New York strip.
The tenderloin is the most tender piece of meat in the cow while the intermuscular fat in a New York strip has amazing flavors.
Today we will be focusing on the club steaks cut from the rear of the animal which we Americans know as the standard sirloin steak.
What You Need For Smoked Sirloin Steak
- Sirloin Steak
- Kosher salt
- Fresh ground black pepper
- Avocado oil or another one oil with a high smoke point
- BBQ Rub
Is It Called Rump Or Sirloin Steak in The USA?
If we were cooking our European friends’ dinner tonight and told them it was sirloin they would expect an entirely different cut.
The sirloin in Europe is known as the rump steak which is still from the bottom rear side and is a worked muscle.
As this part is a working muscle, it means that there is plenty of fat running through the proteins that are best cooked low and slow to melt into a flavorful steak.
At the end of it all, as long as it is done with respect and tastes delicious then what does it matter?
Note: Never forget that fat = flavor!
Should You Go Bone-In Or Bone-Out?
The bottom sirloin cut does not contain a bone and is taken from a thick part of muscle above the flank and strip steaks.
Why I Like to Smoke Sirloin?
So why are we choosing to smoke our sirloin today?
Smoking meat with indirect heat gives plenty of time for breaking down the intermuscular fat
Smoking also acts to season the steak and create chemical reactions within the protein.
These proteins which are responsible for the bold flavors we come to know and love from a BBQ.
You can see I my Traeger ready to smoke my sirloin steak!
The Best Seasoning For A Sirloin Steak?
Want to know what seasoning to brings the best out of your smoked sirloin?
I like to use a standard beef rub, see my recipe for it below.
This rub helps to tenderize the sirloin as well as add flavor.
How To Prep A Sirloin Steak
So is any prep involved before smoking your sirloin steak?
We recommend you buy grass-fed from your butchers who will trim off any excess fat and cut them to your desired thickness.
Keep the steaks refrigerated and then 2 hours before you plan to grill, remove and let them come to room temperature.
Dry brine the steaks by covering with plenty of kosher salt and pepper and then lather on the high smoke point oil. Allow at least 30 minutes between applying the brine and cooking.
What Temperature To Smoke A Sirloin Steak
The optimal temperature to smoke sirloin steak is 225°F.
What Internal Temperature Is Optimal for Sirloin?
What internal temperature do I need in the sirloin steak before it’s ready to eat? Well that depends on how you like your steak cooked.
We recommend eating a sirloin medium rare.
This means you should cook your steak until it reaches an internal temperature of 130°F -135°F. However this is personal preference, see the table below for temperature for each type of doneness
To accurately measure the temperature of steaks, use a meat thermometer with the probe placed into the thickest part of your steak.
| Doneness Level | Internal Temperature (Fahrenheit) | Internal Temperature (Celsius) |
|---|---|---|
| Rare | 120-130 | 49-54 |
| Medium Rare | 130-135 | 54-57 |
| Medium | 135-145 | 57-63 |
| Medium Well | 145-155 | 63-68 |
| Well Done | 155+ | 68+ |
How Long to Smoke a Sirloin Steak?
The average cooking time for sirloin is 45 minutes per pound of meat when smoking at 225°F.
This will depend on the thickness and weight of the entire steak
What If You Don’t Have a Smoker?
What if I don’t have something to smoke the sirloin steak on?
Well first, you should put it on your Christmas or birthday list!
Why don’t you tell your partner it will benefit them as much as you?
If you haven’t got one, a gas or charcoal grill or even an iron skillet will do the job.
See my resource on using a gas grill as a smoker here.
But believe me when I say you will miss out if you don’t have some sort of smoker rack or electric smoker.
How Long To Rest A Smoked Sirloin Steak?
Rest the steak at least 10 minutes after cooking.
This will give time for the proteins to fully relax and retain moisture to provide the ultimate juicy steak.
Want To Add a Sauce? Try My Peppercorn Sauce
A tangy peppercorn sauce will elevate the flavor of the steak!
Make sure you burn off the alcohol and lower the heat when adding the cream, otherwise, it can split and taste sour.
- Put a saucepan on medium heat and add the butter, peppercorns, and shallot, and fry until softened. (5 mins)
- Add the brandy and turn up the heat to high to burn off the alcohol making sure the butter doesn’t turn brown. (3mins)
- Add the wine and reduce it by half on the high heat. (5 mins)
- Add the stock and reduce it by half again on high heat. (5 mins)
- Turn down the heat to low and add the cream and stir continuously until it coats the back of a spoon. (2 mins)
- Season to taste and add fresh parsley.
How to Smoke a Sirloin Steak
Below are my 5 simple steps for smoking a sirloin steak. I also like to sear my steak at the end, I have included how to do that as well
Step 1: Prepping Your Sirloin Steak
Pat the steaks dry, then dry the steaks with the kosher salt and black pepper, make sure you cover all sides of the steak, then add your favorite rub, I used Mad Cow Rub. Allow the meat to brine for at least 20-30 minutes.
Load the pellets, prime, and set the grill temperature to 225F and allow it to get up to temp.
Step 2: Smoking The Sirloin Steak
– Put the steak in the smoker and insert the temperature probes and monitor while cooking.
Step 3: Sear The Steak
- Heat a cast iron skillet and oil, once its hot sear your steak on both sides, this should take around 90 seconds and each side.
- All the steak to rest for 10 minutes, then cut into strips and serve.
Smoked Top Sirloin Steak Recipe
Equipment
- 1 Wood pellet grill
- 1 Pellet wood of choice
- 1 Sharp knife
- 1 Skillet or Saucepan
- 1 Meat probe
- 1 Tin foil
- 1 paper towels
Ingredients
- 2 whole Sirloin 3-inch steaks
- 2 tbsp Kosher salt
- 2 tbsp Fresh ground black pepper
- 2 tbsp Avocado oil or another oil with a high smoke point
Instructions
Step 1: Preparing the ingredients and pellet grill
- Pat the steaks dry, then dry the steaks with the kosher salt and black pepper, make sure you cover all sides of the steak. Allow the meat to brine for at least 20-30 minutes
- Load the pellets, prime, and set the grill temperature to 225F and wait until it get up to temp.
Step 2: Smoking The Sirloin Steak
- Put the sirloins on indirect heat with the fattier side facing towards direct heat.
- Insert temperature probe and monitor while cooking.
- Remove the steaks when the meat probe reads 125°F which is medium rare (see the notes below for the temperatures for all levels of doneness) and place on a rack
Step 3: Sear The Steak
- Heat a cast iron skillet and oil, once its hot sear your steak on both sides, this should take around 90 seconds and each side.
- All the steak to rest for 10 minutes, then cut into strips and serve.
How do you like your steak cooked?
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
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 adventures with you!
You can read more on our About Us page.
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