Reverse Sear Sirloins. WSM.

[TonyUK]

Meat: Got my butcher to cut two 2" thick Angus sirloins for dinner last night.
Light seasoning with Weber Steak & Chop.
Smoke: Hickory.
L&S Temp: +/- 210*.
IT: +/- 120*.

The star.

After about 50 minutes at 210*-ish, the sear. (3 mins either side).

Action shot. (All vents in thermo-nuclear setting).

Your plate. Crispy, chunky fries & tabouleh salad. Enjoy & thanks for looking.

Next time I'll remove the meat at 115* IT. It was slightly more done for me, but it was succulent & a very nice smoke ring.

 

[Enrico Brandizzi]

I enjoyed very much!

 

[JimK]

Looks really good from here, Tony. Even if it was a bit overdone, that nice low-n-slow cook did you right.

 

[Rich Dahl]

Looks good! Yeah I'm getting to the point of dragging my steaks across the grill a couple of times and if I don't have to chase it around the plate it's done. If it's anywhere north of med/rare it's over done.

 

[ChuckO]

Nicely done Tony, you make the UK proud

 

[Tim McCann]

Looks great! Nice lean steaks!

 

[TonyUK]

We could only manage to eat one of those bad-boys between us!!

So tonight it's sirloin tortillas, with a spicy hoisin dipping sauce.

 

[Jose Suro]

NICE!!! Now that is my kind of meal .

 

[Dean V]

Nice cook and I bet the tortillas tonight will be delicious.

 

[Teddy J.]

All these steak posts, and all of them look great. May have to pick up one up on the way home tonight!

 

[Cliff Bartlett]

Great looking steak and plate, Tony. Cooked to perfection!

 

[John Solak]

Great looking plated shot!!!

 

[Tony R]

Nice work buddy!!!

 

[Barb D]

Boy steak and now tortillas that's a great cook, will take a plate of both.