GrillAmerican
Top sirloin, reverse-sear
The big steak of a half-cow that is not ribeye or strip. Beefy, leaner, honest. Reverse it if it is thick; slice it if it is a roast.
Made it?
55 min · 20 min hands-on · pull 130°F · rest 10 min
Ingredients
1.5 lb on the fire · ~0.8 lb to the table · 2 plates at 8 oz
- top sirloin steaks or a small roast, 1½ inches1 1/2 lb
- kosher salt2 tsp
- black pepper1 tsp
- oil1 tbsp
Method
- 1
Salt 45 minutes ahead, or overnight.
- 2
250°F indirect to 115°F. Flip once.
- 3
Sear 45–60 seconds a side. Pull 128–130°F.
- 4
Rest 10 minutes. Slice across. This cut chews if you go past 140°F.
If you don’t have it
- Top sirloin → NY strip. Strip has more fat. Same reverse then sear, pull 128°F.
- Steaks → A whole sirloin roast. Same temps, more time on the cool side.
Same cook, different day
Kebabs
You cubed it. 1½-inch cubes, oil, salt, 2–3 minutes a side. Do not walk away.
Butter-baste
1-inch steaks. Skip reverse. Hot iron, garlic-thyme butter, 128°F.
On the plate
With this, try
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr