Reversed Seared Top Sirloin with Horseradish Sauce, Patti put together the sauce idea before we bought a gorgeous 2” sirloin steak. The horseradish sauce was a huge compliment to this tender, juicy cut of beef. Seasoned just right with Swimmin’ in Smoke Cattle Call seasoning and topped with Patti’s Horseradish sauce that should be a staple at restaurants that serve steaks and chops.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
See Video:
https://datenightdoins.com/video-reversed-seared-top-sirloin-with-horseradish-sauce/
Reversed Seared Top Sirloin with Horseradish Sauce
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 1 hr @225 degrees (107c), 22 min. @ 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Premium Gold Blend, Red Oak, Hickory and Maple pellets
Ingredients: Reversed Seared Top Sirloin with Horseradish Sauce
- 1 3 ½ lb. top sirloin steak, we like them about 2” thick
- Swimmin’ in Smoke Cattle Call Seasoning
Ingredients: Horseradish Sauce
- 4 Tablespoons horseradish
- 1 teaspoon apple cider vinegar
- 2 teaspoons dry mustard, we like the hot
- 3 Tablespoons mayonnaise
- ½ cup sour cream
- 1 teaspoon Swimmin’ in Smoke Radical Rib Seasoning
Reversed Seared Top Sirloin with Horseradish Sauce
A Wood Pellet Grill Recipe
Horseradish Sauce
Reversed Seared Top Sirloin with Horseradish Sauce
A Wood Pellet Grill Recipe
Cooking Directions: Reversed Seared Top Sirloin with Horseradish Sauce
In a small bowl whisk sauce ingredients, chill at least 4 hours to blend flavors
Generously sprinkle seasoning all over your meat. Preheat the GMG to 225 degrees (107c) and place the sirloin directly onto your Grill Grates. This is what they refer to as “Hot Smoking”. Smoke it until you reach an internal temperature around 100 degrees (39c) pull it off the GMG, cover it and set it aside. Turn the GMG up to 400 degrees (205c) and get your “Grill Grates Screaming Hot”!!!
When your Grill Grates are “Screaming Hot” place your steak directly onto them for 11 minutes per side with a quarter turn around 6 minutes. This will vary a little by how thick your meat is and grill temperature so keep an eye on it so you don’t overcook it.
We like it rare so when our internal temperature was around 125 degrees (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125 degrees (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Reversed Seared Top Sirloin with Horseradish Sauce
A Wood Pellet Grill Recipe
Reversed Seared Top Sirloin with Horseradish Sauce
A Wood Pellet Grill Recipe
Reversed Seared Top Sirloin with Horseradish Sauce
A Wood Pellet Grill Recipe
Reversed Seared Top Sirloin with Horseradish Sauce
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love,
Ken & Patti
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