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Sirloin on the egg

DDay6642
DDay6642 Posts: 13
in Beef
direct or indirect?
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Comments

  • johnnyp
    johnnyp Posts: 3,932
    Depends.  Is it a sirloin roast? Or a sirloin steak? How thick, if a steak? 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • CPFC1905
    CPFC1905 Posts: 1,995
    1lb of sirloin,  and a similar sized ribeye. 350 for ten minutes - direct!
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • Photo Egg
    Photo Egg Posts: 12,134
    DDay6642 said:
    direct or indirect?
    Honestly, it depends on how you like your steak.
    Me, I would season and let it rest on counter for 2 hours and sear it direct to medium rare temp. Do not cook strictly by time.
    Thank you,
    Darian

    Galveston Texas
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  • CPFC1905
    CPFC1905 Posts: 1,995
    That's what I did.   Next up is Caveman style.  I have tried reverse sear, as well.  But going route one worked so well this time.  Just coarse sea salt and black pepper.  Not even any oil.  The Egg did the hard yards.   
    As PE said, cook by temp, not time - plus, the meat is always more moist than the colour first suggests : still getting my head around that.
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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