Beef Reverse seared Sirloin

TriGuy

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Active Military
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  1. Bull
Select 1 1/2 to 2 inch thick steaks. The night before you cook coat all sides of each steak with Kosher salt and allow to dry brine in refrigerator on a rack so air gets to all sides of meet for up to 24 hours, but not longer. Careful not to overdue the salt, 1/2 Tbsp per steak should be plenty.

To cook allow steaks to rest on counter for 30 to 40 minutes, then smoke on a 225 degree grill until internal temp hits 120 for medium rare (adjust temp for your desired steak doneness) pull steaks and let rest under foil while grill heats to high with grill grates. Now season liberally with steak seasoning of your choice and sear 3 to 4 minutes each side on high until internal temp hits 130 to 135 for medium rare. Plate, put a tablespoon of softened herb butter on top (we use sage, rosemary, and thyme) and serve immediately. Because steak rested while grill heated to high steak does not need to rest again.
 

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