Looking for that perfectly done, flavor-packed, easy to cook steak? Throw it in the smoker and let the magic happen while you make your smoked sirloin steak.
Why are we cooking steak in a smoker? I have been getting more and more into smoking. One of the great benefits is that you can cook several items at the same time easily even if they have different cooking times. The low and slow nature of a smoker is more forgiving than high heat and quick cooks. You are able to take your time to arrive at the appropriate doneness all while imparting some wonderful flavors to your recipes.
Step 1: Take your steaks out of the refrigerator and bring them up to room temperature. Pat them with a paper towel to remove any excess moisture. We don't want to steam the meat so it is important to get any water off of them. Rub a little olive oil onto the steaks then season generously with kosher salt and freshly ground black pepper. Flip them over and season the other side.
Step 2: Preheat the smoker or pellet grill. We want it to get to about 225° F. Let it preheat at that temperature for at least 20 minutes so that we get some grill lines to add some nice presentation. I used a wood chip blend of hickory, oak, and apple to smoke these steaks. Once the smoker is preheated, put steaks in for about 50 minutes. The cook time really depends on how you like your steak done. I like my steak in the rare to the medium rare range. Having a good meat thermometer will allow you to monitor the internal temperature to ensure you don't overcook.
Step 3: Once your steak is at your desired doneness, remove it from the smoker and let it rest under a piece of aluminum foil for 5 minutes. It is important for the meat to rest to allow all the juices to be absorbed back into the meat. This is a big key that gets overlooked by many new cooks when they are trying to achieve a juicy steak. Once rested, go ahead and slice and serve.
Put a ring on it. A smoke ring.
Let's talk about the low and slow temp of smoking this steak. If I want to grill a big juicy rib eye, I can do that on high heat, throw it on the grill or in a pan and cook it to perfection. Here I wanted to get a nice smoked flavor. Imparting that smokey flavor takes time and I don't want to overcook the meat. You know you had success when you slice the steak and see that smoke ring all around the edges. That is all a ton of flavor that I would not have achieved if I just seared top sirloin steaks in 7 minutes.
If you are looking for a seared crispy finish to your smoked steak, you can cook it less time in the smoker, say 30 minutes, then throw it on a preheated grill or cast iron skillet for a quick sear of 1 to 2 minutes per side.
What to Serve with Smoked Sirloin Steak
A beautiful platter of smoked steaks can be the centerpiece of your summer dinner. A light summer salad and some other smoked veggies are the perfect accompaniment to the dish. Here are some of our favorites:
I hope you enjoy this recipe. Please let me know in the comments how your steak turns out! And try our Whole Smoked Trout next! Or make a Smoked Flank Steak.
- 6 oz sirloin
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat your smoker to 225.
- Rub the steak with the oil and season with salt and pepper.
- Cook for 40-50 minutes.
Thanks for the recipe. This came out great!
Never thought to use my smoker for this cut. Delicious!