Hello, grill enthusiasts and steak lovers! Today I’m using a Traeger pellet grill to prepare a flavorful sirloin steak that’s smoky, tender, and simple to make. If you enjoy bold grill flavors and straightforward technique, this recipe will become a favorite.
How to make the best Traeger sirloin steak
Follow these essential steps for a perfectly smoked and seared Traeger sirloin steak:
- Choose a good sirloin: Look for a top-quality cut with visible marbling. Marbling helps keep the steak juicy during the slow smoke and final sear.
- Season simply: Combine kosher salt, freshly ground black pepper, and a little garlic powder. Season generously and allow the flavors to penetrate the meat.
- Pick your pellets: Wood pellet choice shapes the final flavor. Hickory gives a classic, robust smoke; mesquite delivers a bold note; cherry adds mild sweetness; oak offers a balanced, hearty profile.
- Low-and-slow first: Set the Traeger to 225°F (107°C) and smoke the steak until the internal temperature reaches about 130°F (54°C) for medium-rare. Then finish with a high-heat sear to create a caramelized crust.
Which wood pellets to use
Selecting the right pellet complements the beef’s natural flavor. Hickory pairs well for a traditional smoky presence, mesquite is great for a stronger smoke character, cherry provides a subtle sweet note and attractive color, while oak is versatile and dependable. Choose the pellet that best matches your taste preference.
Reverse searing and resting
The reverse-sear method is the key to an evenly cooked interior with a beautifully caramelized exterior. Smoke the sirloin low and slow until it reaches your target internal temperature (130°F/54°C for medium-rare). Then raise the grill to around 450°F (232°C) and sear each side briefly—about one to two minutes per side—until a deep, golden crust forms. Remove the steak and let it rest for several minutes so the juices redistribute before slicing.
What side dishes to serve
Classic pairings include a buttery baked potato topped with sour cream and chives, grilled asparagus finished with lemon, or a crisp garden salad. These sides balance the steak’s richness and round out a satisfying meal.
Got leftovers?
If you have leftover sirloin, slice it thin against the grain and use it in a quick stir-fry with vegetables, toss into sandwiches, or add to salads for a fast, flavorful weeknight meal.
Quick note: sirloin comes from the rear-back portion of the cow; it’s a flavorful cut that benefits from the right cooking technique to stay tender and juicy.
Enjoy the process: choose a quality sirloin, pick a pellet flavor you like, smoke low and slow, finish with a hot sear, and let the meat rest. With these steps you’ll consistently get impressive results from your Traeger.
Fire up the grill, savor every bite, and happy grilling!
Traegerize your life and enjoy great steak.
OTHER RECIPES YOU’LL LOVE
- Traeger Beef Roast
- Traeger Filet Mignon
- Traeger Beef Tenderloin
- Traeger Corn On The Cob In Husk
- Traeger Pork Ribs
Traeger Sirloin Steak
Ingredients
- 2 lbs 900g of top-quality sirloin steak
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Your choice of wood pellets hickory, mesquite, cherry, or oak
- 4 tablespoons unsalted butter
- Fresh thyme sprigs for garnish
Instructions
The Flavorful Rub
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Combine the kosher salt, ground black pepper, and garlic powder in a small bowl. This simple rub enhances the natural beef flavor without overpowering it.
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Pat the sirloin dry, drizzle with olive oil, and evenly rub the seasoning mixture over the entire surface. Make sure the meat is fully coated.
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Wrap the seasoned steak and refrigerate for about an hour to let the seasonings meld into the meat.
Setting Up the Traeger Grill
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Fill the hopper with your chosen wood pellets and set the Traeger temperature to 225°F (107°C).
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Close the lid and allow the grill to preheat for about 15 minutes so it reaches a stable smoking temperature.
Traegerizing the Sirloin
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Remove the steak from the fridge and let it sit at room temperature for 20–30 minutes before grilling.
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Place the sirloin on the grill grates and smoke at 225°F for about an hour, or until the internal temperature reaches approximately 130°F (54°C) for medium-rare.
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Monitor the internal temperature with a reliable meat thermometer to achieve your preferred doneness.
The Searing Showdown
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Increase the Traeger temperature to around 450°F (232°C) for the sear.
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Sear the steak on each side for 1–2 minutes until a golden-brown crust develops.
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Remove the steak from the grill and let it rest for about 5 minutes so the juices redistribute.
The Finishing Touches
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While the steak rests, melt the unsalted butter gently and set aside.
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Slice the steak thinly against the grain for maximum tenderness.
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Arrange the slices on a platter, drizzle with the melted butter, and garnish with fresh thyme before serving.