Smoked Sirloin Steak
Transform lean sirloin into a juicy, smoky masterpiece with this easy guide. Perfect for BBQs or weeknights, it requires minimal ingredients and delivers bold, tender results.
Ingredients
Core Ingredients
- Sirloin Steak 1.5–2 inches thick
- Why: Thicker cuts retain moisture better during long smoking.
- Size: 1.5–2 lbs serves 2–3 people.
- Substitute: Tri-tip or flat iron steak similar texture.
- Coarse Kosher Salt 1 tbsp per pound
- Why: Enhances natural juices without over-salting.
- Substitute: Sea salt reduce by 25% for fine grain.
- Black Pepper 1 tsp per pound
- Why: Adds earthy warmth to balance smoke.
- Substitute: Mixed peppercorns cracked fresh.
- Olive Oil or Avocado Oil 1 tbsp
- Why: Helps the seasoning stick and promotes browning.
Simple Dry Rub (Optional but Recommended)
- Garlic Powder 1 tsp – Deepens savory notes.
- Paprika 1 tsp – Adds sweetness and color.
- Brown Sugar 1 tsp, optional – Balances bitterness in smoke.
Smoking Essentials
- Wood Chips or Pellets
- Best Choices: Hickory bold, Oak (balanced), Cherry (sweet).
- Avoid: Mesquite overpowering for lean cuts.
- Water Pan for humidity – Prevents drying.
Optional Add-Ons
- Fresh Herbs rosemary or thyme – Toss on coals for aroma.
- Butter 2 tbsp – Brush on post-smoke for extra richness.
- Marinade see Pro Tips section for ideas.
Pro Tips for Success
- Skip table salt: Its fine grains can make the steak too salty.
- No oil? Use mustard as a binder—it won’t affect flavor.
- Wood amounts: 1–2 cups of chips or ½–1 lb of pellets.
Instructions
Step 1: Prep the Steak
- Trim excess fat: Leave a ¼-inch layer to keep moisture.
- Pat dry: Use paper towels to remove surface moisture (helps seasoning stick).
- Season generously: Rub olive oil over the steak, then coat with kosher salt, black pepper, and dry rub (if using). Let sit at room temperature for 20–30 minutes.
Step 2: Preheat the Smoker
- Set temperature: Preheat to 225°F.
- Traeger/Pit Boss users: Use the “Smoke” setting if available.
- Add wood: Fill the smoker box with wood chips (hickory, oak, or cherry).
- Place water pan: Fill with hot water to maintain humidity.
Step 3: Smoke the Steak
- Position the steak: Place it directly on the grill grates, fat-side up.
- Close the lid: Avoid peeking each open lid adds 5–10 minutes to cook time.
- Smoke until 125°F internal temp: Insert a meat thermometer into the thickest part.
- Time estimate: 60–90 minutes (varies by thickness and smoker).
Step 4: Rest and Reverse Sear (Optional)
- Rest 10 minutes: Tent loosely with foil to redistribute juices.
- Sear for crust (optional): Heat a cast-iron skillet to high. Sear each side for 1–2 minutes.
Step 5: Slice and Serve
- Cut against the grain: Slice thinly to maximize tenderness.
- Serve immediately: Pair with sides like roasted veggies or garlic bread.
Pro Tips
- No thermometer? The steak should feel slightly firm with a light bounce when pressed.
- Avoid flipping: Smoking circulates heat evenly no need to turn the steak.
- Too smoky? Wrap in butcher paper after 45 minutes to limit smoke absorption.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 350 |
| Fat | 15g |
| Protein | 40g |
| Carbohydrates | 2g |
| Sodium | 800mg |
| Cholesterol | 110mg |
| Fiber | 0g |
| Sugar | 1g |