Bacon Wrapped Sirloin Steak
Bacon Wrapped Sirloin Steaks
Depending on how thick the cut is, we recommend either searing or reverse searing thesirloin. For thinner cuts (less than ¾ inch) sear the steak over high direct heat at 400°F to 600°F, depending on how charred you prefer your steak to be, for about 3 to 5 minutes on each side.
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 BroilerLever™ and follow the searing instructions above.
1/2 Tsp Black Pepper
- 3 1/2 Tsp Chives, Chopped
- 12 Large Peeled Garlic, Minced
- 1/4 Cup Olive Oil
- Salt, Kosher
4 (6 TO 7 Oz.) 1-In. Thick Sirloin Steaks, Beef
- 1/2 Tsp Dried Thyme, Fresh Sprigs
3 Tbsp Unsalted Butter, Melted
- 6 Toothpicks
- Mixing Bowl
- Basting Brush
- Fire up your Country Smoker and turn heat to the HIGH setting.
- While your grill is heating up, mix the melted butter, olive oil, kosher salt, pepper, garlic, chives, and thyme into a bowl.
- Wrap the bacon around the sides of the steaks and hold in place with a toothpick.
- Baste the top and bottom of the steaks with the mix using a basting brush.
- Place the steaks on the grill and brown for 5 minutes on each side.
Remove steaks once internal temperature has reached the level of desired doneness.
Medium Rare: 130°F
Well Done: 160°F
- After removing the steaks, let them rest for at least 5 minutes.
Try pairing this salty, savory classic with a fruit forward pinot noir or a refreshing pale ale to maximize the flavor.