Steak tonight

Unknown

I,ve got some top sirloin steak in the frig for tonights dinner. They are about 1 1/4" thick. I like mine medium rare, What temp should I cook these at and how long. Thanks for any and all info.
Happy Cooking, I,m really getting to like this BGE.
Scott

Steve-O

smokeapig,
I found this method right here on the forum: run the temp in your BGE up to 700 degrees - lower vent wide open and no daisy wheel or cap on top. Put your steaks on for 2-3 minutes per side, then shut the vent and put cap on top and let them dwell for another 3 minutes. They should be a nice bright pink inside - maybe even a bit red. If you want them a little more done, just dwell a little longer. This has worked great every time I have used it. I like to put some wet mesquite chunks on the hot fire just before I put on the steaks. You will not get much, if any, smoke during the first part of your cook, but during the dwell the smoke really fills the dome and leaves a very nice, light smoke flavor to your steak. I also like to use mustard on my steaks. Season as you normally would, then spread yellow mustard on both sides. I know that it sounds crazy if you have never tried it, but it seems to really add something to the steaks without leaving the taste of mustard. It has been suggested previously on the forum, I don't recall by whom, that the mustard helps to tenderize the meat. Whatever it does, I am a believer in this method of cooking steaks on the BGE.

Sundown

Steve-O,
More than anything it helps form some crust from what I've observed.

fiver29

Steve-O,[p]I like the mustard, too. I also add some wood chips around 250*, then pull off the meat at 300* or after 5 minutes of smoking (whichever comes first) for the smoke flavor.[p]Sounds real good.....