Grill Like a Pro: Traeger Top Sirloin Steak Recipe
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Grilling enthusiasts, are you looking for a steak recipe that’s a cut above the rest?
Look no further than the Traeger sirloin steak recipe.
With the right preparation and cooking techniques, you can create the best steaks that are sure to impress your family and friends.
This versatile recipe works well for any occasion, whether you’re looking for a simple weeknight dinner or a celebratory feast.
Grilling is a great summertime activity for the family.
This easy sirloin steak recipe is a great beginner recipe for all the new Traeger pellet grill owners out there.
We’re sharing all the keys to success so that you can make these delicious steaks at home for your family.
🔑 Key to Success #1: Choosing the Right Cut of Sirloin Steak
When it comes to grilling the perfect Traeger top sirloin steak, one of the most important factors is choosing the right cut of meat.
The cut of sirloin steak you select will determine the tenderness, flavor, and overall quality of your grilled masterpiece.
So, before you fire up the grill, let’s dive into the key principles of selecting the ideal cut.
Consider the Sirloin Steak Cuts
First and foremost, it’s crucial to understand the different types of sirloin steak cuts available.
The top sirloin, which is known for its tenderness, marbling, and rich flavor, is a popular cut of beef among grill enthusiasts.
Within the top sirloin category, there are many variations to consider when choosing the perfect steak.
For example, the center-cut top sirloin, also known as a filet mignon roast, offers a leaner and more refined taste.
On the other hand, the sirloin cap, or Picanha, is a flavorful and marbled cut that is perfect for those looking for a bolder steak experience.
Other cuts of beef in this sirloin category are the New York strip, Porterhouse, or other strip steaks.
Look for Marbling
When selecting the right cut of top sirloin, it’s also essential to look for marbling.
Marbling refers to the intramuscular fat found in the steak, which enhances flavor and tenderness.
Look for streaks of fat throughout the piece of meat, as this will contribute to a more succulent and juicy steak.
Choose the Right Thickness
Another factor to consider is thickness.
While there is no one-size-fits-all answer, aim for a steak that is at least 1 inch thick.
Thicker cuts allow for better control over the cooking process and help ensure a tender and juicy steak.
For a 1-inch thick steak, you’ll probably end up with about a pound of meat, give or take.
🔑 Key to Success #2 – Be Liberal With the Dry Rub
This easy dry rub includes a mixture of spices that you probably already have in your pantry.
We’re using Kosher salt, black pepper, a little brown sugar, some chili powder, paprika, onion powder, and garlic powder.
Mix the seasoning ingredients together in a small bowl then press and rub it into the meat.
Make sure you cover all sides of the steak with a dry rub.
If your dry rub is not sticking to the meat, you can add rub a bit of olive oil to the meat and then reapply the seasoning.
Please note that this recipe calls for Kosher salt, not table salt.
If you are using table salt, you may want to use half the amount listed so that your meat will not be too salty.
The size of the Kosher salt crystals is different from that of table salt so one tablespoon of Kosher salt has less salt in it than a tablespoon of table salt.
Pre-made Dry Rub Recommendations
If you want to use a pre-made dry rub, Traeger makes a couple good steak seasoning rubs for beef.
First, the Traeger Beef Rub features molasses and brown sugar plus a chili pepper kicker.
Second, the versatile signature Traeger Rub is heavy on garlic and chili pepper and is great for beef, chicken, or pork.
Dry Rub Application
Whichever rub you use, make sure you use plenty of seasoning so that your meat will have a great flavor when cooked.
Make sure to rub the seasoning mixture into the meat, covering every inch of the steak.
This helps the flavors penetrate the meat and creates a nice crust when grilled.
Don’t be afraid to get your hands dirty and really work the dry rub into the steak. The more evenly distributed the seasoning is, the better the final result will be.
Once you’ve applied the dry rub, let the steak rest for a few minutes to allow the flavors to infuse into the meat.
During this time, the salt in the rub will draw out some moisture from the steak, which will then get reabsorbed, enhancing the juiciness and tenderness.
This simple step can make a world of difference in the final outcome of your Traeger top sirloin steak.
🔑 Key to Success #3 – Preheat the Grill Using Fruit or Nut Wood
The first step to grilling on a Traeger is preheating the grill.
It may take your Traeger 15-20 minutes to go from room temperature to a hot grill so keep this in mind when you are planning your meal.
We’re preheating the grill to the target temperature of 375 degrees F for these sirloin steaks.
I recommend using any fruit or nut wood pellets when grilling steaks.
Wood Pellet Recommendations
Steaks grilled with wood will be much more flavorful than steaks cooked on a gas grill or charcoal grill.
Fruit woods, such as apple and cherry, add a delicate and slightly fruity flavor to your delicious steak.
These woods burn at a lower temperature, allowing the meat to slowly absorb the smokiness and develop a rich, complex taste.
On the other hand, nut woods like pecan and hickory bring a robust, earthy flavor to your steak.
They burn at a high temperature and provide a deeper, more pronounced smoky taste.
Hickory pellets in particular create more smoke so it would add more smoky flavor during this relatively short cooking time.
Preheating Internal Temperature
Some of the Traeger smoker models have electronics that will allow you to monitor the internal Traeger temperature remotely from your smartphone.
Make sure the grill reaches an ideal temperature of 375 degrees F before adding your meat.
I highly recommend putting down a non-stick mat on your grates when your grill has preheated.
If you notice the grid pattern instead of grill marks on my steaks, this is from the non-stick mat.
The mats help your grill and grates stay cleaner during cooking and will prevent smaller foods from falling through the cracks.
🔑 Key to Success #4 – Use a Meat Thermometer to Monitor the Temperature
With some Traeger models, such as the Ironwood 650, you can remotely monitor the temperature of your meat while it is cooking using temperature probes.
If your Traeger grill does not have this feature, you can pick up a Bluetooth meat thermometer with a remote display on Amazon for $50-$60.
Insert the temperature probe into the center of the smallest cut of meat.
If you insert the probe into the largest steak, you are likely to overcook the smaller steaks.
You can always remove the smaller steaks if they are done earlier than the larger steaks.
Steak Cooking Internal Temperature Chart
| Rare | 125 degrees F |
| Medium Rare | 135 degrees F |
| Medium | 145 degrees F |
| Medium Well | 150 degrees F |
| Well Done | 160 degrees F |
Remove your steaks from the heat when they are 5 degrees below your desired temperature for your preferred doneness.
The internal temperature will still continue to rise after the meat comes off the heat.
Allow your steaks to rest for 5 minutes before slicing and serving. This will help ensure that you end up with tender and juicy steaks.
📌 Get the Printable Recipe for Traeger Top Sirloin Steak
Save this Traeger Grilled Steak recipe to your favorite Grilling board or your Steaks board.
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Traeger Grill Top Sirloin Steak
Ingredients
- 4 6- ounce top sirloin steaks
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp light brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
Directions
- Preheat Traeger grill to 375 degrees F. Place a non-stick mat on the rack if desired.
- In a small bowl, mix together the seasonings and apply liberally to all four steaks, making sure to get the dry rub on all sides of the steaks.
- Place steaks on preheated grill grates. Close the lid and cook for 10 minutes.
- Turn steaks over and cook another 5 minutes.
- Remove steaks from the heat and rest for 5 minutes before slicing and serving.
Equipment
Nutrition Facts
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👩🍳 Did you make any changes or substitutions?
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