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Yeah, a little long for a 1" sirloin. We cook sirloin quite often. We like it because it's lean yet tender and we can usually get it on sale. Kind of a poor man's filet.
I've not tried the reverse sear yet, but I'll sear two minutes per side at about 600*, then flip again, shut the Egg down and let steaks sit for two minutes for med. rare or three minutes for medium. Always turned out perfect.