Beef Sirloin Traeger Style

 


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Tonight we were in the mood for BEEF. You can’t get much better than a smoked sirloin steak, onions, garlic and some potatoes. This steak was tender and very juicy.

Prep Time: 5 minutes

Cook Time: 52 minutes

Grill: Traeger

Pellets: Oak

Cooking Directions: Traeger

Open the lid and set the dial to “smoke”. After about five minutes, shut the lid. Give it about 10 minutes to heat up. Patti lined the drip pan with foil for me. It makes for easy clean up. Place your steak directly onto the center of the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This does not cook the meat or warm it much, just adds tons of smoke flavors.

After 30 minutes turn the digital control up high, 450 degrees, and pull the meat off the grill.

When the grill comes up to heat, add your steak. For one this size, about 11 minutes per side. When the meat reaches an internal temp around 130 pull it off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Patti likes some “moo” left in her meat.

Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.

Directions: Steak

I like to sprinkle a little Worcestershire sauce over the meat then shake my spices over it. Using your fingers, rub the seasoning into the meat as best you can. Keep in mind that you are trying to make a crust that will sear on/into the steak. Think about your taste and season accordingly. I like lots of garlic, pepper, and a little salt, we like Country Bob’s seasoning salt. Set the steak aside while you enjoy a beer.

Steaks are best at room temperature so they cook evenly. Use High Direct Heat 450- 500 degrees, 9 to 11 minutes per side. This will vary with the size and how well done you want it. One this size will be rare to medium rare.

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Directions: Gas Grill

Prep Time: 5 minutes

Cook Time: 52 minutes

Grill: Direct High Heat

Preparing Grill: High Direct Heat

Preheat your grill to High heat (400-450). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Beef Sirloin Traeger Style

Preparing Charcoal Grill

Get the grill ready, you will want your temperature of around 500 degrees. Remember, you are going Hot and Fast here. This will take all of about 22 minutes on a HOT grill to come off medium rare. 11 minutes each side and pull it when your internal temp reaches 130.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Enjoy,

Ken & Patti

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.

Check out Country Bob’s All Purpose Sauce and Season Salt. Patti tells me she uses it in the kitchen for seasoning all kinds of things. I like it on steaks, hamburgers and potatoes. She likes it in eggs and all kinds of sides.

Al Malekovic 1 800 373 2140

al@countrybobs.com

www.countrybobs.com