3 Steps to Reverse Sear Sirloin Steaks

Have you ever tried grilling frozen steaks? You know, the ones that come prepackaged in a box with very little labeling and questionable marinade components like plum juice concentrate? Well, I was bound and determined to make these little 6 ounce sirloin steaks taste as magical as I possibly could.

1. Always thaw the meat

After reading books and blogs by grilling experts, I learned that you don't need to thaw meat for it to cook well on the grill. You just have to adjust how you do things. But, I will always thaw meat that I haven't bought fresh from the grocer or butcher to make sure it's still good. Remember, if you're getting it from the frozen foods section, or from the Schwann man, take it out the night before you plan on grilling and let it thaw in a Ziploc bag in your refrigerator. Check the meat the next morning and discard any bad cuts. Then season and/or marinade.

2. Make a Plan

I knew I was going to be grilling cuts of sirloin between 4 and 7 ounces. I knew that they wouldn't need much time to smoke, even at 250 degrees. So I decided not to use my heat deflector.

I managed the temperature by grilling direct, and turned the steaks after 10 minutes at 250 degrees. They smoked for 20 minutes before I vented everything open full and the temperature climbed to 350. I finished them for a few minutes a side, plated them and tented the plate with aluminum foil while the mashed potatoes and corn were finishing.

3. Practice!

You know your grill. Gas, kettle, kamado, you know what you're working with. If you want to successfully reverse sear a steak, you'll need to slow roast it until it's done (see temp ranges below) and then sear it at or above 350 degrees to brown the outside and get those sweet grill marks. Practice. There's no perfect when it comes to grilling. There's only different levels of tasty. So keep at it, and enjoy!

INTERNAL TEMPERATURE GUIDE:

• Rare: 125 f

• Medium Rare: 130 f

• Medium: 140 f

• Well done: No ;) I'm just kidding, it's 160