Kes Low Eastern and slow smoked beef tenderloin over oak. This easy BBQ steak recipe needs little more than a dry brine before the smoke can kick in.
Top Loin Steak is an inexpensive but flavorful cut of beef that is taken to another level when grilled low and slow. Although the top roast beef is often lean and tough, cooking it low and slow can still produce wonderfully tender results. With a nice dry sea and slow smoking, this smoked beef tenderloin style=”vertical-align: inherit;”> is just as flavorful as any other grilled beef.
If you’ve never tried smoked meat, this is the recipe for you. Discover how to smoke beef tenderloin from scratch, from preparing the meat to the best firewood to smoke it with. let’s fry
What is Top Sirloin Steak?
Top sirloin steak is a boneless cut of meat from the main portion of the bull’s loin, near the bottom of the back. It’s inherently thin and thick(and dependable), making it a great choice for dinner any night of the week.
The fillet is divided into two sections: top and bottom. The top loin is a part of the cow that gets a lot of movement, so the cut has less marbling and a firm texture than other cuts. It differs from regular sirloin steaks in that it IS sold boneless and the loin and round muscles at the bottom have been cut off.
This cut of meat is called a top sirloin, top sirloin cap, or picanha. This hearty cut of beef can carry flavor to many recipes or is fantastic on its own. It goes well in sauce, marinade, or serenade.
Smoking the top roast beef results in a more tender and juicy meal. Plus, nothing beats that smoky flavor, especially when you use flavored wood chips. It’s also a healthier and easier way to cook beef since the smoker does most of the work for you. The extra effort involved in smoking a rump steak is worth it!
How do I buy Top Sirloin Steak?
When buying steaks, pay attention to the marbling and thickness of the meat. Each cut is unique, so a little more time is warranted here.
When marbling, you should stick to the center part. You want a few in long rows so the fat melts as it cooks, but not so much that the meat becomes tough.
As for thickness, a thick cut is best. The thinner a steak is, the easier it is to overcook. Shoot at least an inch thick to prevent overcooking. Keep in mind that a thicker cut of meat may require more time to cook, smoke or marinate.
According to the USDA, increased marbling is an indicator of quality beef. Classes include Prime, Choice, Select, or Standard. Choose depending on what you cook and how much you want to pay.
Most of the time, the more you pay, the finer the cut of meat will be. Top sirloin is a cheaper cut of steak, so you should be able to get a thick cut without overpaying.
Before smoking, tenderize the fillet by either marinating, alternating, or placing it in brine. You don’t need to marinate for long as the meat might get mushy. One to three hours is enough.
Which marinade you use is up to you. Experiment with different marinades, sauces, and condiments. A successful and flavorful marinade that infuses meat requires three main components: an acid, an oil, and a flavoring. The acid could be vinegar, wine, or citrus, and the flavoring could be herbs or spices. Use whatever oil you prefer.
If you don’t want to marinate, you can look for aged steak, but it can be hard to find at the store. Check with your butcher, or try aging it yourself. To salt your steak, all you have to do is rub salt in it and refrigerate it for 24 hours.
Each of these cooking methods will help produce a flavorful, smoky steak.
Strong hardwoods like oak, hickory, or mesquite are the best woods for smoking steaks. You don’t have to worry about the wood dominating the top roast beef as it has a strong flavor of its own.
Consider adding flavored wood chips like applewood or cherry wood if you like a fruitier flavor. Don’t be afraid to experiment to find the perfect flavor profile for your taste.
times and temperatures
The ideal temperature for grilling is 107°C, but anything between 200°F and 275°F should be fine. To calculate the cooking time, you should smoke 45 minutes to 1 hour per pound of steak.
Cooking closer to 45 minutes will give you medium-rare to medium and closer to an hour will give you medium to well done. The tenderness won’t vary much between them, but the smoked one will.
If you want a rare steak, you should aim for an internal temperature of 40°C. They are 125°F for Medium, 135°F for Medium, 145°F for Medium Well, and 155°F for Well Done. According to the USDA, the internal temperature of the steak must reach at least 145°F.
How to Smoke Top Sirloin Steak
Allow the meat to come to room temperature naturally first. The next step is to preheat your grill or smoker, charcoal, and wood chips. The ideal temperature here is 107°C, but there is some wiggle room.
If you didn’t previously have time to marinate, age, or salt the meat, now is the time to season it with salt and pepper. Garlic is another great option for adding flavor at the last moment. When the smoker is done, place the meat on the grill. Close the lid and let the magic happen. The key is patience.
Once the fillet has reached the desired internal temperature, remove it from the smoker and heat a cast-iron skillet. When hot, sear the fillets in the pan. Each side takes about two minutes.
When you have a good browning, remove and let sit for 10 minutes before serving. The juice needs time to re-enter the meat.
- Tenderize your steak and keep it to rest after smoking. This allows the meat to retain all of its juices. This is the best way to ensure your steak stays juicy.
- Enjoy leftovers the next day? The smoked fillet is best heated in an oven at 135°C and then fried in a pan for one minute . The oven takes 20-30 minutes.