Sirloin is the cheapest of the premium steaks. It comes from near the hindquarter of the steer, so it gets more of a workout than more expensive cuts. But it still turns out tender and moist when cooked properly. Top sirloin is the most tender of the sirloins. If a sirloin steak is not marketed as top sirloin, it's probably bottom sirloin. No matter the cut, sirloin is suited for quick, dry cooking methods such as grilling and smoking. Turn your grill into a smoker using soaked wood chips. Sear both sides of the sirloin directly over hot coals, then use indirect heat to smoke the sirloin to completion.
Prepare the Sirloin
Step 1
Remove the sirloin from the refrigerator 30 minutes before grilling to warm it to room temperature.
Step 2
Pat the sirloin dry with paper towels. Rub both sides of the steak with salt, fresh ground pepper and your favorite dry-rub spices.
Step 3
Rub all sides of the sirloin with olive oil shortly before grilling.
Prepare the Grill
Step 1
Soak two cups of hardwood chips in cool water for 10 minutes. Form heavy duty aluminum foil into a 8-inch by 8-inch tray. Drain the wood chips well and place them into the foil tray. Seal the tray with foil and puncture the top with a fork four or five times to allow the smoke to escape.
Step 2
Preheat your gas grill on high for 15 minutes with the lid closed or prepare your charcoal grill. Open all the vents, pile and then light the charcoal. Let the charcoal burn until it is covered with gray ash. Spread most of the charcoal out double-layered on one half of the grill. Scatter about a fourth of the briquettes on the other half.
Step 3
Scrub the grate with a grill brush and oil it using an oil-dampened paper towel.
Step 4
Place the wood chip packet directly over the main burner of the gas grill or on the edge of the coals near the back of the charcoal grill a few minutes before you start to grill the sirloin. Close the grill lid.
Grilling
Step 1
Place the sirloin directly over the burner of the gas grill or directly over the hot coals of the charcoal grill. Sear each side of the sirloin for 1 1/2 to 2 minutes. This creates a rich, complexly flavored crust. Close the grill lid while the sirloin sears. Don't poke the meat as this promotes loss of tasty juices.
Step 2
Move the sirloin to the cooler side of the charcoal grill. If you are using a gas grill, turn the main burner to medium and turn off the secondary burners. Move the sirloin away from the main burner. Make sure the wood chips are over the hot burner.
Step 3
Push an ovenproof meat thermometer horizontally into the side of the sirloin, positioned so the tip of the thermometer is in the center of the steak. Close the grill lid. Smoke a 1-inch sirloin using indirect heat for about four minutes per side and a 1 1/2-inch sirloin six minutes per side. Flip the steak using tongs and check the thermometer. Smoke the sirloin until the thermometer reaches 130 degrees Fahrenheit for medium-rare steak, 140 degrees for medium and 150 degrees for medium-well done.
Step 4
Transfer the steak to a serving plate and let it rest under foil for five to 10 minutes.
Tips and Warnings
- Sirloin is most tender when cooked to medium rare. When you cook it longer, the protein stands coil more tightly, squeezing out juice and making the steak tougher.
Things You'll Need
- 1 1/2 to 2 lbs. sirloin steak
- Paper towels
- Fresh ground pepper
- Salt
- Olive oil
- Salt
- Wood chips
- Aluminum foil
- Gas or charcoal grill
- Tongs
- Oven-proof meat thermometer
