Sirloin help

If it's sirloin steak around 1.5" you can try this http://www.nakedwhiz.com/trexsteak.htm

You can also just throw them on direct at 400 and cook to 130F.  Nothing wrong with simple.

When I bought my egg a couple weeks ago, the salesman told me to heat it up as hot as it would go (600+). Then, throw the steaks on for 2 minutes. Open and flip the steaks. Wait another 2 minutes. Then, completely close the bottom and top so that the fire snuffs out and the temperature drops. Wait 4 minutes and take the steaks off.

I tried that with sirloin, and they came off a perfect medium rare. I was a big hit with my wife and kids! Even my picky-eater-son had thirds.

To season the steaks, I just brushed on some olive oil and a steak rub.

If you see that salesman again, ask him if he has an egg.....

If you snuff the coals with food in it, you can get a strong, disagreeable chemical taste.  You'll get a better result pulling them off and let them sit for 20 minutes while you cool down the egg slowly with the top spider open and the bottom choked down to half an inch or so.  When the temp is down to 400, throw them back on and cook them to temp. 

If you thought those were good, your head will explode with these.

You can also just throw them on direct at 400 and cook to 130F.  Nothing wrong with simple.

With the addition of lowered grid, that is exactly what I do.

It's Ford vs. Chevy (Chevy sucks BTW). I'm all about the reverse sear personally. I think it's more tender, tastes better, and way easier to heat the egg up at the end than it is to cool it down,