TentHunter
Moderator
Sirloin has always been my favorite primal cut for steaks because of its rich flavor. Lately I've been getting $4.99/lb Bottom Sirloin because it's the closest thing I can find to Tri-Tips (unless I order a whole 60 lb case). Tri-tip is cut from the very bottom of the bottom sirloin.
Even though they're not exactly the same, after cooking these a few times I can see why tri-tip is so highly recommended.
The Stoven gets its first Reverse Sear test.
Seasoned the steaks with "Little Louie's w/black pepper" & smoked at 250°. First steak pulled at an I.T. of 110° (for med. rare) and the rest at 120° (for Med.).
Cranked the grill to highest setting, let it heat up then seared for 4 minutes each side.
Cooked very evenly to a perfect Medium just the way I like
.
All in all I am pleased as punch with how the grill performed especially as cold as it was this evening. My friend who was over for dinner said these were the best steaks he'd ever had.
Amazing how some Little Louie's and a Reverse Sear on a pellet grill can make $4.99/lb steaks taste like $13.99/lb.
Thanks for sneaking a peek!
Even though they're not exactly the same, after cooking these a few times I can see why tri-tip is so highly recommended.
The Stoven gets its first Reverse Sear test.
Seasoned the steaks with "Little Louie's w/black pepper" & smoked at 250°. First steak pulled at an I.T. of 110° (for med. rare) and the rest at 120° (for Med.).
Cranked the grill to highest setting, let it heat up then seared for 4 minutes each side.
Cooked very evenly to a perfect Medium just the way I like
.
All in all I am pleased as punch with how the grill performed especially as cold as it was this evening. My friend who was over for dinner said these were the best steaks he'd ever had.
Amazing how some Little Louie's and a Reverse Sear on a pellet grill can make $4.99/lb steaks taste like $13.99/lb.
Thanks for sneaking a peek!
