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Seared and Smoked Top Sirloin Steaks

Dry brined and seasoned with my Texas style rub these fast seared, slow smoked top sirloin steaks are without a doubt, the best steak I've had in a long time!
Course Entree, Main Course
Cuisine Barbecue, Hot Smoking
Prep Time 20 minutes
Cook Time 1 hour
Dry Brine 8 hours
Total Time 9 hours 20 minutes
Servings 6
Author Jeff Phillips

Ingredients

Main Ingredients

  • 6 Sirloin steaks or equivalent ¾ inch thick or greater is best
  • 4 tsp Coarse kosher salt
  • Heavy pan or skillet iron skillet works best
  • 2 TBS Vegetable oil
  • ¼ cup Jeff's Texas style rub recipe

Basting Sauce

  • ½ cup Soy sauce low-sodium
  • ½ cup Worcestershire
  • ¼ cup Olive oil
  • 2 TBS Texas style rub

Instructions

  • Sprinkle coarse kosher salt onto top sirloin steaks and place into the fridge for at least 2 hours or overnight. No need to rinse after brining.
  • Dry steaks well with paper towel then sear on all sides in heavy skillet over 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 225°F (107°C) 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 the basting sauce. Stir the ingredients constantly as you use it to keep them from separating.
  • When the steaks reach 130°F (54°C) as measured with a meat thermometer, remove them from the smoker and let them rest for 10 minutes.
  • They can be sliced into ¼ inch slices or served as whole steaks.