Sea Salt and Black Pepper Seasoned
BEEF SIRLOIN
This lean, tender cut of beef is seasoned to perfection with a premium blend of sea salt and black pepper. The sea salt enhances the beef's natural flavors, creating a savory foundation, while the black pepper adds a subtle warmth and spice. These simple yet extraordinary seasonings elevate every bite, enhancing this sirloin steak’s rich, juicy profile to deliver a delicious dining experience.
Cooking Instructions
Sear it
Preheat a large pan on the stove or a grill on high. Preheat the oven to 350. Remove the Sirloin from the package. Grease the grill / pan or brush oil directly on the meat. Brown the Sirloin by placing it in the center of the grill or pan. Cook for 5 minutes, then flip and repeat. Place the Sirloin on an oven safe pan. Roast in the 350 oven for about 20 minutes per pound or until the internal temperature reaches 135° F as measured with a food thermometer. Remove the Sirloin from the grill and let it rest 15 minutes before slicing.
Grill it
Preheat one side of the grill to medium heat. Remove the Sirloin from the package. Grease the grill or brush oil directly on the meat. Place the Sirloin in the center of the grill over direct heat. Cook for 5 minutes, then flip and repeat. Move to indirect heat (the side of the grill that is not on.) Cook for about 8-10 minutes per pound or until the internal temperature reaches 135° F as measured with a food thermometer. Remove the Sirloin from the grill and let it rest 15 minutes before slicing.
Smoke it
Preheat the smoker to 225° F. Remove the Sirloin from the package and place it on the cooking surface with the flat side down. Smoke the Picanha for 3 ½ to 4 hours. Smoke to an internal temperature of 135° F as measured with a food thermometer. Remove the Sirloin from the smoker and let it rest for at least 15 minutes before slicing across the grain.
CHEF’S TIP
The Sirloin only has one grain. To ensure tenderness, cut against the grain.
Fold the Sirloin slices once in half and slide them onto a skewer for cooking.