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Seared and Smoked Top Sirloin Steaks

I cooked up some smoked top sirloin steak the other day-- dry brined and seasoned with my Texas style rub and it was without a doubt, hands down the best steak I've had broiled, grilled, or smoked. This write-up is going to give you all the juicy, delicious details about how I did it so you can replicate this in your own backyard. Prepare to be blown away when you taste it!
Course Entree, Main Course
Cuisine Barbecue, Hot Smoking
Prep Time 3 hours 20 minutes
Cook Time 1 hour
Servings 6
Author Jeff Phillips


  • 6 thick cut top sirloin steaks or equivalent
  • Course ground kosher salt
  • Heavy pan or skillet ((iron skillet works great))
  • Vegetable oil
  • Jeff's Texas style rub recipe
  • Basting sauce ((recipe below))


  • Sprinkle coarse kosher salt onto top sirloin steaks and place into the fridge for 2 hours.
  • Remove from fridge, flip them over and repeat salting on the other side. Leave steaks out to warm to room temperature for 1 hour. No need to rinse.
  • Dry steaks well with paper towel then sear on all sides in heavy skillet over medium high heat with just a couple of TBS of vegetable oil.
  • Let the steaks cool for a few minutes then coat with Jeff's Texas style rub on all sides.
  • Setup smoker for cooking at 230°F with indirect heat.
  • When the smoker is ready, place the steaks on the grate and let them smoke cook with oak or whatever smoking wood you have available.
  • At about 30 minutes in, baste the steaks with a concoction of ½ cup low sodium soy sauce, ½ cup Worcestershire, and ¼ cup of olive oil. Stir the ingredients constantly as you use it to keep them from separating.
  • When the steaks reach 137°F as measured with a meat thermometer, remove them from the smoker and let them rest for 4-7 minutes.
  • They can be sliced into ¼ inch slices or served as whole steaks.