Grill Like a Pro: Traeger Top Sirloin Steak Recipe (2024)

Discover how to grill top sirloin steak to perfection on your Traeger Grill. Learn invaluable tips and tricks for a tender, juicy steak cooked flawlessly every time. Elevate your grilling game and delight in a mouth-watering symphony of flavors. Master the art of grilling with us and turn your Traeger Grill into a powerful tool for culinary success!

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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.

Disclosure – I may get a small commission for purchases made through affiliate links in this post.

🔑 Key to Success #1: Choosing the Right Cut of Sirloin Steak

When it comes to grilling the perfect Traegertop sirloin steak, one of the most important factors is choosing the rightcut 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 popularcut of beefamong grill enthusiasts.

Within the top sirloin category, there are many variations to consider when choosing theperfect steak.

For example, the center-cut top sirloin, also known as afilet mignonroast, 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 theNew York strip, Porterhouse, or otherstrip 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 thepiece 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-inchthick steak, you’ll probably end up with about apound of meat, give or take.

🔑 Key to Success #2 – Be Liberal With the Dry Rub

This easydry rubincludes a mixture of spices that you probably already have in your pantry.

We’re usingKosher salt,black pepper, a littlebrown sugar, some chili powder, paprika,onion powder, andgarlic powder.

Mix the seasoning ingredients together in asmall bowlthen press and rub it into the meat.

Make sure you cover allsides of the steakwith adry rub.

If yourdry rubis not sticking to the meat, you can add rub a bit ofolive oilto the meat and then reapply the seasoning.

Please note that this recipe calls forKosher 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 theKosher saltcrystals is different from that of table salt so one tablespoon ofKosher salthas less salt in it than a tablespoon of table salt.

Pre-made Dry Rub Recommendations

If you want to use a pre-madedry rub, Traeger makes a couple goodsteak seasoningrubs for beef.

First, theTraeger Beef Rubfeatures molasses andbrown sugarplus 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 agreat flavorwhen 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 anice crustwhen grilled.

Don’t be afraid to get your hands dirty and really work thedry rubinto the steak. The more evenly distributed the seasoning is, the better the final result will be.

Once you’ve applied thedry 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 Traegertop 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 fromroom temperatureto ahot grillso keep this in mind when you are planning your meal.

We’re preheating the grill to thetarget temperatureof 375degrees Ffor these sirloin steaks.

I recommend using any fruit or nutwood pelletswhen grilling steaks.

Wood Pellet Recommendations

Steaks grilled with wood will be much more flavorful than steaks cooked on agas grillorcharcoal grill.

Fruit woods, such as apple and cherry, add a delicate and slightly fruity flavor to yourdelicious 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 ahigh temperatureand provide a deeper, more pronounced smoky taste.

Hickory pelletsin particular create more smoke so it would add moresmoky flavorduring this relatively shortcooking time.

Preheating Internal Temperature

Some of theTraeger smokermodels have electronics that will allow you to monitor the internalTraeger temperatureremotely from your smartphone.

Make sure the grill reaches anideal temperatureof 375degrees Fbefore 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 ofgrill markson 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

Remove your steaks from the heat when they are 5 degrees below yourdesired temperaturefor your preferred doneness.

Theinternal temperaturewill 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 andjuicy 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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