A lean and reasonable steak perfect for a fast weeknight meal. We find these steaks best when marinated the night before and then searing on the grill. The variety of weights allows you to feed 1 or the whole family!
To simplify the buying process for our customers, our beef is priced for the weight range it falls in.
Smoked Sirloin Steak:
Using your favorite hardwood (oak & hickory mix is a personal favorite for beef), pre-heat your smoker to 250 degrees and high smoke. Season the steak as you wish, and get it on the smoker.
Depending on the size of the cut, you’ll smoke the steak anywhere from 30 minutes to an hour, you’re just looking for an internal temp of 120 degrees.
Once it’s reached 120, take it off the smoker and let it rest for 10-15 minutes to ensure it’s stopped any carry over cooking.
Using the open flame/high heat option on your smoker (or using another form of high heat like a cast iron skillet or gas/charcoal grill), crank up the heat and sear off the steak, being mindful of flare-ups, to an internal temp of 125-130 (medium rare).
Once it’s reached temp, take them off the heat and let them rest 10-15 minutes before devouring!
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