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Sirloin on the egg

DDay6642DDay6642 Posts: 13
direct or indirect?


  • johnnypjohnnyp Posts: 2,904
    Depends.  Is it a sirloin roast? Or a sirloin steak? How thick, if a steak? 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • CPFC1905CPFC1905 Posts: 168
    1lb of sirloin,  and a similar sized ribeye. 350 for ten minutes - direct!
     "Shohna ba Shohna"
    Op Herrick / Enduring Freedom  2011 - 14.
  • Photo EggPhoto Egg Posts: 7,903
    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,

    Galveston Texas
  • CPFC1905CPFC1905 Posts: 168
    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.
     "Shohna ba Shohna"
    Op Herrick / Enduring Freedom  2011 - 14.
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