There’s something special about a perfectly cooked sirloin steak. It doesn’t have to be the most expensive cut of beef to deliver incredible flavor—when it’s seasoned well, cooked over wood pellets, and finished with an open-flame sear, sirloin can rival steaks costing much more.
In this cook, I fired up the Pit Boss pellet grill to show how easy it is to create a steakhouse-quality medium-rare sirloin right in your backyard. The combination of smoky flavor and a blazing hot open-flame finish creates an incredible crust while keeping the inside juicy and tender.
Why Reverse Sear?
The reverse sear method is one of my favorite ways to cook thicker steaks. By slowly bringing the steak up to temperature before finishing over direct flame, you get:
- A beautiful edge-to-edge pink center
- A flavorful smoky profile
- An incredible crust from the open flame
- Better control over doneness
It’s a technique Pit Boss also recommends for achieving a perfect medium-rare finish. (Pit Boss Grills)
Ingredients
- Sirloin steak
- Your favorite steak seasoning (SPG works great)
- Butter (optional for finishing)
Directions
- Preheat your Pit Boss to a low smoking temperature.
- Season the sirloin generously on all sides.
- Smoke until the internal temperature reaches approximately 110–115°F.
- Open the flame broiler and increase the grill to high heat.
- Sear directly over the open flame until the steak reaches an internal temperature of 130–135°F for medium-rare.
- Rest the steak for 5–10 minutes before slicing.
Using a reliable instant-read thermometer is the key to consistently hitting the perfect doneness every time. Pit Boss recommends finishing medium-rare steaks at 130–135°F after the final sear. (Pit Boss Grills)
The Results
The final steak had:
- A rich, smoky flavor
- A deep caramelized crust
- A juicy medium-rare center
- Plenty of beefy flavor from an affordable cut of meat
Sirloin often gets overlooked, but when it’s cooked this way, it becomes one of the best values in barbecue.
Watch the Full Cook
In this video below I cook the sirloin directly over the flames from start to finish and it turns out amazing.
You can also use the reverse sear method as mentioned in this post by placing the steak away from the flames initially. Either way your steak will be tasty!
As always…
Outdoor cooking just tastes better!