Smoked Sirloin Steak Recipe (3 Simple Steps)

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Are you looking for a delicious smoked sirloin steak recipe? Cooking your steak this way ensures it turns out juicy and flavorful. However, it can be tricky the first time you use this method, so follow my simple method.

Let’s dig in! 

Why Try Smoked Sirloin?

• It’s one of the cheaper cuts of beef compared with smoked tomahawk and ribeye, but if cooked right, it is delicious.
• You don’t have to marinate it; it is packed with flavor, so you can skip the rub and marinate it.

What Is A Sirloin?

The term sirloin in USA butcher is a sub-primal cut situated in the hindquarter of the animal, and whatever the various steaks are called – whether it be Sirloin Steak, Porterhouse Steak, New York Strip, or Striploin Steak – they’re all the same cut of beef, and they’re all boneless.  This part is one of the most sought-after areas for pieces of steak and one of the best cuts to smoke! Ill be using the top sirloin steak today in this recipe. The bottom cut is usually used for mince and slow cooking.

The tenderloin is the cow’s most tender piece of meat, while the intermuscular fat in a New York strip has amazing flavors. 

What You Need For Smoked Sirloin Steak

• Sirloin Steak
• Kosher salt
• Fresh ground black pepper
• Avocado oil or another oil with a high smoke point
• BBQ Rub

How to Smoke a Sirloin Steak

Below are my five simple steps for smoking top sirloin steak. I also like to sear my steak at the end, and I have included instructions on how to do that.

Step 1: Prepping Your Sirloin Steak

Pat the steaks dry, then dry them 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, which helps to tenderize the sirloin and add flavor. You can use any rub you prefer or make your own.

Allow the meat to brine for at least 60 minutes, uncovered in the fridge. Before you plan to grill, remove them and let them come to room temperature.

Load the pellets, set the grill temperature to 225F, and allow it to get up to temp.

Step 2: Smoking The Sirloin Steak

Put the steak on the grill, insert the temperature probes, and monitor it while cooking.

Step 3: Sear The Steak

Heat a cast iron skillet and oil; once it’s hot, sear your steak on both sides; this should take around 90 seconds on each side.

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.

What Temperature and Time To Smoke A Sirloin Steak

The optimal temperature to smoke sirloin steak is 225°F. The average cooking time for sirloin is 45 minutes per pound of meat when smoking at 225°F. But this will depend on the thickness and weight of the steak. Make sure you monitor the temperature using a temperature probe.

Which Wood to Use?

I like to use stronger hardwoods like hickory, mesquite, or oak for beef. The strong flavor of the beef can hold up to the sirloin. If you prefer a milder flavor, go for applewood or cherrywood.

Is It Called Rump Or Sirloin Steak in The USA?

If we were cooking for our European friends’ dinner tonight, they would expect an entirely different cut if we told them it was sirloin. In Europe, the sirloin 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.

What Internal Temperature Is Optimal for Sirloin?

We recommend eating a sirloin medium rare. For medium-rare steak, cook until it reaches an internal temperature of 130°F -135°F. However, this is a personal preference; see the table below for the temperature for each type of doneness.

To accurately measure steaks’ temperatures, use a meat thermometer with the probe placed into the thickest part of the 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+

What If You Don’t Have a Smoker?

What if I don’t have something to smoke the sirloin steak on? 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, charcoal, or iron skillet will do the job. See my resource on using a gas grill as a smoker here.

Want To Add a Sauce? Try My Peppercorn Sauce 

A tangy peppercorn sauce will elevate the steak’s flavor! When adding the cream, ensure you burn off the alcohol and lower the heat; otherwise, it can split and taste sour.

1. Put a saucepan on medium heat, add the butter, peppercorns, and shallot, and fry until softened. (5 mins)
2. Add the brandy and turn up the heat to high to burn off the alcohol, ensuring the butter doesn’t turn brown. (3mins)
3. Add the wine and reduce it by half on the high heat. (5 mins)
4. Add the stock and reduce it by half again on high heat. (5 mins)
5. Turn down the heat to low, add the cream, and stir continuously until it coats the back of a spoon. (2 mins)
6. Season to taste, and add fresh parsley.

Want to Serve With Sirloin Steak

Here are some of my favorite sides for steak

Traeger Smoky Mash Potatoes

Burnt Butter Smoked Carrots

Traeger Grilled Brussel Sprouts

📌 Did you try this recipe?

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How do you like your steak cooked?

Smoke On!

Charlie

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