Traeger Sirloin Steak

Howdy, grill gurus and meat lovers alike! Today, I’m firing up the ol’ Traeger pellet grill to cook up a mouthwatering Traeger sirloin steak. If you haven’t tried this yet, buckle up, because I’m about to take you on a flavor-filled ride that’ll leave your taste buds doin’ the happy dance!

How to make the best Traeger sirloin steak

Alright, y’all, let’s get this party started! Here’s a quick rundown of how to make this smoky sensation:

1. Pick the Perfect Sirloin: Now, I ain’t no expert, but when it comes to a good sirloin, I look for marbling like it’s a treasure hunt! The more marbling, the juicier the steak will be. Trust me, it’s worth the search.
2. Season to Perfection: I like to keep it simple with a generous sprinkle of kosher salt, freshly ground black pepper, and a dash of garlic powder. Let that seasoning work its magic while you fire up the Traeger.
3. Time to Traegerize: Load those wood pellets into your Traeger grill, and choose your flavor adventure! I’m a hickory fan, but you can try mesquite or cherry for a fun twist. Set the temp to 225°F, and let it work its smoky charm.
4. Grillin’ Goodness: Lay that seasoned sirloin on the grill grates and let it soak in all that smoky goodness for about an hour or so. Patience, my friends, it’ll be worth it!

Which wood pellets to use

Alright, folks, when it comes to wood pellets, it’s like choosin’ the right outfit for a BBQ party. Each wood type brings its own flavor profile to the party. Hickory gives a classic, robust taste, while mesquite adds a touch of boldness. Cherry brings a hint of sweetness, and oak gives you a hearty, well-rounded flavor.

Reverse searing and resting

Now, here’s the secret sauce to an epic sirloin steak—reverse searing! When your steak is almost done on the Traeger, crank up the heat to around 450°F, and sear each side for a minute or two. That’ll lock in all those juices and create a mouthwatering crust. Don’t forget to let it rest for a few minutes before you dig in. We want those juices to settle and party all over that steak!

What side dish to serve

Now that we’ve got our star player ready to shine, let’s talk sidekicks! A buttery baked potato with a dollop of sour cream and chives will make your taste buds tango. Add some grilled asparagus with a squeeze of lemon to keep things fresh. And hey, a crisp garden salad never hurt nobody! You’ll have a feast that’ll make your neighbors’ mouths water from the smell alone.

Got leftovers?

Wait, leftovers? I know, I know, it’s hard to believe there’ll be any, but just in case you’ve got some sirloin left, here’s a nifty idea. Slice it thin and throw it into a sizzling stir-fry with some colorful veggies. Boom! You’ve got a quick and tasty weeknight dinner that’ll impress the whole fam.

Random Fact Time!

Oh, and did you know that sirloin steak comes from the rear back portion of the cow? Yup, that’s right! It’s a muscle that gets a workout, and that’s why it’s so dang flavorful!

Alright, folks, that’s a wrap on our Traeger sirloin adventure. I hope y’all enjoyed the journey as much as I did. Remember, pick the perfect sirloin, choose your wood pellet flavor, reverse sear like a boss, and let it rest like a pro. Your taste buds will thank you!

Thank you for ridin’ along with me today, and remember: Life’s too short to eat boring food! So go ahead, fire up that grill, and let the Traeger magic unfold. Until next time, happy grilling, y’all! And don’t forget, when in doubt, grill it out!

Now, I’ll leave you with a cute catchphrase that sums up this whole experience—Traegerize your life and savor every bite!

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Traeger Sirloin Steak

Experience the ultimate gastronomic delight with our Traeger sirloin steak recipe. Savor every bite of this succulent masterpiece!

Course Main Course

Prep Time 15 minutes

Servings 4

Ingredients

• 2 lbs 900g of top-quality sirloin steak
• 2 tablespoons of olive oil
• 2 teaspoons of kosher salt
• 1 teaspoon of ground black pepper
• 1 teaspoon of garlic powder
• Your choice of wood pellets hickory, mesquite, cherry, or oak
• 4 tablespoons of unsalted butter
• Fresh thyme sprigs for garnish

Instructions

The Flavorful Rub

1. In a small bowl, mix together the kosher salt, black pepper, and garlic powder. This concoction will be our secret weapon to bring out all the delicious flavors in the sirloin.
2. Pat the sirloin steak dry with paper towels, then drizzle the olive oil all over it. Now, the fun part: massage the spice rub into the meat, making sure every inch gets some love.
3. Once our sirloin is well-seasoned, wrap it in plastic wrap and let it chill in the fridge for an hour. This gives the flavors time to do their dance and mingle.

Setting Up the Traeger Grill

1. Time to fire up that Traeger grill! Fill the hopper with your choice of wood pellets (I'm a hickory fan, but you do you!), and set the temperature to a cozy 225°F (107°C).
2. Close the lid, and let the grill preheat for about 15 minutes. We want it to be all warmed up and ready to rock!

Traegerizing the Sirloin

1. Take that seasoned sirloin out of the fridge and let it sit at room temperature for 20-30 minutes. We want it to be just right for the grillin' party.
2. Place the sirloin steak directly on the grill grates and let it smoke away at 225°F for about an hour. This slow-and-low process is what'll make our steak oh-so-tender and full of flavor.
3. Keep an eye on that internal temperature with a meat thermometer. When it hits a lovely medium-rare of 130°F (54°C), it's time to move on to phase 4!

The Searing Showdown

1. Okay, here's where we crank up the heat and get that perfect sear. Set your Traeger grill to a high temperature, around 450°F (232°C).
2. Place the sirloin steak back on the grill grates and sear each side for about 1-2 minutes. We're talkin' about a golden-brown crust that'll have your taste buds doing the tango!
3. Once both sides are seared to perfection, remove the steak from the grill and let it rest for about 5 minutes. This is the moment of anticipation, where all the flavors come together in harmony.

The Finishing Touches

1. While the steak is resting, melt those 4 tablespoons of unsalted butter in a small saucepan over low heat. We'll drizzle this liquid gold over the sirloin to elevate it to a whole new level of deliciousness!
2. Now, my friends, it's time to slice that beauty up. Cut the sirloin steak against the grain into thin, mouthwatering slices.
3. Place the sliced steak on a serving platter, and pour the melted butter over the top. Garnish with fresh thyme sprigs for a touch of elegance.