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Transform your backyard into a high-end steakhouse with this top sirloin method for your Traeger grill. The clever spice combo creates a tasty outer layer while the steady heat from your pellet grill gives you juicy, soft meat every single time.
I came up with this after burning too many pricey steaks on regular grills. These days my family asks for these Traeger-cooked steaks whenever we're celebrating, and everyone wants to know what's in my special seasoning mix.
What You'll Need
- Top sirloin steaks: About 6 ounces each, picked for their great mix of softness and taste
- Garlic powder: Brings rich flavor without charring like fresh garlic might
- Onion powder: Adds a mild sweetness and extra layers of taste
- Paprika: Gives that lovely red color and soft pepper taste
- Chili powder: Brings a bit of warmth that makes the beef taste better
- Light brown sugar: Makes the outside crispy and balances the savory stuff
- Kosher salt: Bigger bits than table salt that make the perfect outer crust
- Ground black pepper: Brings that classic steak taste with a touch of heat
Cooking Your Traeger Top Sirloin
- Get your grill ready:
- Warm your Traeger to 375°F for the ideal cooking zone that builds flavor while keeping moisture in. This heat level lets you get that nice outer sear without drying out the inside. You can put a non-stick mat on the grates if you have one to stop sticking and get those pretty grill lines.
- Mix your spices:
- Put all seasonings in a small bowl and stir with your fingers to break down any brown sugar chunks. This makes sure the flavors spread evenly across the meat. The mix hits just the right balance of spicy and slightly sweet to bring out the natural beef taste.
- Put spices on meat:
- Cover all sides of your steaks with plenty of the mix, pushing gently so it sticks. Don't forget the edges since they can dry out fast. The spice blend forms a tasty shield that locks in juices while adding great flavor.
- First cooking step:
- Put your seasoned steaks right on the hot grill and shut the lid right away to keep the heat and smoke inside. Let them cook without moving for exactly 10 minutes so the bottom gets a nice crust while the inside starts cooking slowly.
- Complete the cooking:
- Carefully turn the steaks over with tongs and cook 5 more minutes with the lid down. This shorter time on the second side keeps them from overcooking but still builds flavor. This timing gives you that perfect pink middle.
- Let them sit:
- Take steaks off and leave them on a cutting board for at least 5 minutes. This super important step lets the juices spread back through the meat instead of spilling out when you cut it. The inside will warm up a bit more during this time, finishing the cooking process.
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The brown sugar is definitely my favorite part of this recipe. I found how great it works after trying tons of different spice combos. During a backyard party last summer my brother in law who cooks at a restaurant tried these steaks and immediately wanted to know my secret. He thought I'd used some fancy chef trick. Adding that simple brown sugar really does make all the difference by creating that beautiful outside that keeps all the juices in.
Choosing Your Wood Pellets
The wood pellets you pick will really change how your steak tastes in the end. Hickory gives you that classic strong smoky flavor that works so well with beef. Oak isn't quite as strong but still tasty while cherry adds a bit of sweetness and makes the meat look gorgeous. For something different try a mix that usually has hickory maple and cherry for a more interesting flavor. Don't use mesquite for this recipe though it's too strong and will drown out the natural taste of your sirloin.
Easy Side Dishes To Go With It
These Traeger sirloins go great with simple sides that don't steal the show. Try some asparagus cooked on the grill with olive oil and a bit of lemon peel its bright taste cuts through the rich meat. Mashed potatoes with roasted garlic make a great partner and soak up those tasty meat juices. If you want something lighter a simple salad with arugula parmesan shavings and balsamic works well with its peppery freshness. Since your grill is already hot you might as well throw on some small potatoes cut in half with olive oil and herbs during the last 15 minutes while it's heating up.
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How To Get The Exact Doneness You Want
Knowing about steak doneness helps you get exactly what you like. For rare take the steak off at 120°F inside after cooking about 8 minutes total. Medium rare needs 130°F which you'll get with the 15 minutes in the main recipe. For medium you want 140°F so add about 2 more minutes to the second side. Medium well should hit 150°F which means roughly 4 more minutes of cooking. Well done needs to reach 160°F but I'd suggest a different cut than top sirloin if you like well done since it can get tough. Always stick a fast reading thermometer into the thickest part to check accurately.
Fixing Common Problems
If your steaks come out tough you might be cooking them too long or using cold meat straight from the fridge. Cold meat tightens up when it hits hot surfaces. When steaks don't have much flavor you probably didn't use enough spice mix or your grill wasn't hot enough first. If you're not getting a good crust make sure the grill is fully heated and try patting the steaks dry before adding spices since water prevents browning. Uneven cooking usually happens when steaks aren't the same thickness so buy similar sized cuts or adjust cooking times for each piece. When cooking multiple steaks leave room between them so air can flow around them properly crowding makes steam instead of direct heat.
Frequently Asked Questions
- → What’s the right temperature for Traeger-grilled top sirloin?
Heat your Traeger to 375°F to grill sirloin steaks evenly and keep them tender.
- → How should I season my sirloin for grilling?
Rub a blend of garlic powder, chili powder, paprika, onion powder, light brown sugar, kosher salt, and black pepper on all sides of the steak.
- → What’s the grilling time for top sirloin steaks?
Cook one side of the steaks for roughly 10 minutes and flip to cook for another 5 minutes, adjusting for size and doneness preference.
- → Is resting the steak after grilling necessary?
Absolutely, resting the steaks for 5 minutes locks in the juices, giving a tastier bite.
- → What tools do I need for Traeger grilling?
Grab a Traeger grill, seasoning of choice, and optionally use non-stick grill mats for easier cooking.