SIRLOIN STEAK

Buckle up! Its steak night! I love serving up a crispy and juicy steak to my friends and family. My favorite part about steak is the versatility when pairing it with sides. A hardy side of mashed potatoes on a cold winter night or as a savory protein complementing a summer salad, a steak is always a crowd pleaser.

Difficulty: 3/5

Prep time: 10 min

Cook time: 12 min

Serves: 2

INGREDIENTS

  • 2 Sirloin Steaks (8-10 oz)
  • 1 tablespoon olive oil
  • Seasoning salt
  • Garlic powder
  • Fresh ground pepper
  • Montreal Steak Spice (optional)

DIRECTIONS

Cooking techniques for steak can differ depending on the thickness. Typically, all a steak needs is a quick sear, and it’s ready to serve. Thick cut steaks (greater than 1 inch), require a reverse searing technique to achieve a proper medium-rare doneness.
Follow the steps below for each:
Quick Sear (thickness less than 1 inch)
Preheat your grill to 600F (316C).
Lightly coat each steak with a thin layer of olive oil. The olive oil will allow the dry seasonings to stick with ease.
Season each steak on all sides with the desired amount of rub. I typically use less salt and more pepper. If you are looking for a good pre proportioned steak spice, you can’t beat Montreal Steak Spice.
Sear steaks on each side for about 6 min rotating it 90 degrees halfway through. After 6 minutes, flip the steak and repeat. Sear times
will drastically reduce with thinner steaks so adjust accordingly.
Remove the steaks and allow them to rest for at least 10 minutes before serving. It is important to remember that the steak will continue to
cook during the resting process so taking the steak off with an internal temp ~10 degrees below your desired internal temp may be beneficial if you prefer your steak more on the medium-rare to rare side. (Keep in mind carry-over cooking is more drastic in larger pieces of meat or when the meat it kept hot after it leaves the grill.)

Reverse Sear (thickness greater than 1 inch)
I like to slow roast my thicker steaks on the grill at 250F (121C) until they reach an internal temp of ~20 degrees below my desired cook temp. Reverse searing your steaks also allows you to add a smoked flavor if you choose. I love a light hickory taste to complement a savory bite.
Once the steak is ~20 degrees from the final cook temp, remove it from the grill and raise the temp to 600F (316C) if possible. Place the steaks on the grill and quickly sear each side. The sear should only take between 1-2 minutes per side. I find that closing the lid on the grill provides an even cook throughout. Once the sear is complete allow the meat to rest for 10 minutes and enjoy!

Austin – Boomtown_BBQ