3 TABLESPOONS SMALL CHUNKS UNSALTED Butter
3 1/2 TEASPOONS Chives, Chopped
12 LARGE Garlic Clove, Minced
1/4 CUP Olive Oil
1/2 TEASPOON Pepper
4 (6 - TO 7 - OUNCE) 1 INCH THICK sirloin steak
1/2 TEASPOON DRIED Thyme, Fresh Sprigs
We had you at bacon, huh? This steak recipe is easy to follow but delicious enough to make people think it’s difficult to replicate. Try our Country Smokers Bacon Wrapped Sirloin recipe today and show ‘em what you’re workin’ with.
Depending on how thick the cut is, we recommend to either sear or reverse sear the sirloin. For thinner cuts (less than ¾ inch) sear the steak over high direct heat (400°F - 600°F, depending on how charred you prefer your steak to be) for about 3 - 5 minutes on each side, depending on temperature.
For thicker cuts, reverse sear the steak by first cooking it over low indirect heat for 30 to 45 minutes until the steak reaches 5°F below desired internal temperature. Then turn up the heat, open your Flame Broiler Plate and follow the searing instructions above.
Try pairing this salty, savory classic with a fruit forward pinot noir or a refreshing pale ale to maximize the flavor.