Pellet-Grill Reverse-Sear Top Sirloin Steaks

Thick top sirloin steaks smoked at 225 F on the pellet grill, then seared. Salt, pepper, garlic, and smoked paprika only. Charred broccolini and loaded baked potatoes.

By Brandon Carroll

Yield: 4 servings

Prep: 15 minutes

Cook: 45 minutes

Total: about 70 minutes

Ingredients

• 2 top sirloin steaks, about 1 1/4 to 1 1/2 inches thick, about 12 ounces each
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon avocado oil
• 4 medium russet potatoes, scrubbed
• 1 tablespoon avocado oil, for the potatoes
• 2 tablespoons unsalted butter
• 1/2 cup sour cream
• 1/2 cup shredded cheddar
• 2 tablespoons chopped chives
• 1 pound broccolini, trimmed
• 1 tablespoon avocado oil, for the broccolini
• 1/2 teaspoon kosher salt, for the broccolini
• 1/4 teaspoon black pepper, for the broccolini
• 2 cloves garlic, minced

Instructions

1. Heat the pellet grill to 225 F. Pat the steaks dry. Rub with 1 tablespoon avocado oil, then salt, black pepper, garlic powder, and smoked paprika. No coffee.
2. Rub the potatoes with oil and a pinch of salt. Set them on the grill away from the hottest spot, or in a 425 F oven. Cook 55 to 70 minutes until a fork slides in.
3. Place the steaks on the grill. Smoke until the center reads 115 to 120 F, about 25 to 40 minutes for a 1 1/4-inch steak. Pull thinner steaks sooner.
4. Toss broccolini with oil, 1/2 teaspoon salt, pepper, and garlic. During the last 10 minutes, char it in a hot cast-iron skillet or over direct heat, 4 to 6 minutes, turning once.
5. Sear the steaks in a ripping-hot cast-iron skillet or over high direct heat, about 60 to 90 seconds per side, until the center is 130 F for medium-rare. Rest 5 to 10 minutes.
6. Split the potatoes, fluff the centers, and top with butter, salt, cheddar, sour cream, and chives. Slice the steaks against the grain and serve with the broccolini.