Smoked Sirloin Steak Recipe (6 Simple Steps)

Fire up the pellet grill!

Today’s sirloin steaks are on the menu with as much smoky flavor as you can handle.

These cuts of beef will have your mouth watering the entire cook time.

Let’s dig in! 

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.

In those 3 types of steak that are cut from the overall prime sirloin, we begin to see why it’s such a prized part. 

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. 

Should You Use Rump Or Sirloin Steak?

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?

Does the sirloin have a bone in it?

The bottom sirloin cut does not contain a bone and is taken from a thick part of muscle above the flank and strip steaks. 

Low & Slow Or Fast & Furious?

So how are cooking this piece of meat?

As I’ve said, the bottom sirloin is a worked muscle that is best cooked for a longer amount of time to produce a juicy steak.

Why Is The Best Cooking Method Smoking?

So why are we choosing to smoke our sirloin cut 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.

NOTE: An electric pellet smoker works best to give you complete control over whatever you’re cooking.

The Best Seasoning For A Sirloin Steak?

What is the ideal seasoning to bring 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.

Cover with plenty of kosher salt and lather on a bit of high smoke oil.

What Temperature To Smoke A Sirloin Steak

The 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 devour?

We recommend eating a sirloin medium.

This means you should cook your steak until it reaches an internal temperature of 140°F. 

To accurately measure the temperature of steaks, use a meat thermometer with the probe placed into the thickest part of your steak.

What Is The Average Cooking Time To Smoke A Sirloin Steak?

The average time is 45 minutes per pound of meat.

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 20 minutes after cooking.

This will give time for the proteins to fully relax and retain moisture to provide the ultimate juicy steak.

Our Method For Smoking A Sirloin Steak

I hope you have a preheated grill ready as it’s about to get lit!

Enjoy everyone.

What You Need

• 2x sirloin 3-inch steaks
• Kosher salt
• 1 cup butter unsalted
• Fresh ground black pepper
• Avocado oil or another one with a high smoke point

Peppercorn Sauce Ingredients 

• 4 tsp of whole mixed peppercorns (white, green & black)
• 1 tsp of fresh cracked black peppercorns
• 1 tbsp of salted butter
• 100ml red wine
• 250ml beef stock
• 50ml of brandy
• 5 tbsp of double cream
• 1 diced french shallot
• Chopped fresh parsley

Equipment

• Wood pellet grill
• Pellet wood of choice
• Sharp knife
• Saucepan 
• Meat probe
• Tin foil
• Paper towels

Making The 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.

1. Put a saucepan on medium heat and 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 making sure 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 and add the cream and stir continuously until it coats the back of a spoon. (2 mins)
6. Season to taste and add fresh parsley.

Smoked Bottom Sirloin With Peppercorn Sauce 

Step 1: Preparing the ingredients and pellet grill

– Prep the Sirloin steaks as mentioned above. 

– Load the pellets, prime, and set the grill temperature to 225F and wait until up to temp.

– Take the butter out of the fridge and let it melt in a bowl.

Step 2: Smoking The Sirloin Steak

– Take the room temperature steaks and shake off any excess salt.

– Put the sirloins on indirect heat with the fattier side facing towards direct heat.

– Insert temperature probe and monitor while cooking.

– Base with a pat of butter every 30 mins and turn over the steaks after 1 hour to ensure even grill marks.

Step 3: Rest, Get Saucy & Enjoy

– Remove the steaks when the meat probe reads 140F, cover with foil, and rest for 20 minutes.

– While the meat is resting make the sauce as per the directions above.

– Eat and relish in the wonderful flavors.

How do you like your steak cooked?

Smoke On!

Charlie

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