Sirloin Steak

068/18: Sirloin Steaks

068/18 – Sirloin Steaks:

In my last order with The Ginger Pig they added in a couple of Sirloin Steaks for me to try. Thanks very much!

The Meat:

2x250g Sirloin Steaks from The Ginger Pig for £18.50.

Sirloin Steak

The Charcoal:

On my first attempted Steak cook on my Kamado Joe Big Joe I didn’t get it hot enough to sear the steak. I hadn’t put enough charcoal in so this time I made sure to pour loads in! Charcoal of choice was Oxford Charcoal Oak Lumpwood which had some massive lumps in. Ideal for the KJ! (Apologies for the music in the video, think it was an 80’s playlist!)

The Prep:

Simple as always, Maldon Sea Salt and some cracked black pepper.

The Cook:

Sear grates on the lower setting with the standard grill on the other half but set higher. The steaks were put on the cooler side to cook slowly and indirectly.

Sirloin Steak

Quick temperature check of the sear grates.

Sirloin Steak

I had the Meater probe in and set it to alert at 49c when I was planning to cook directly over the heat on the sear grates. Everything went to plan and I cooked direct at the end but the fire was raging, loads of flames even with the lid down! The steaks got a bit charred and ended up cooking higher than the 55c I was aiming for. I had to take the Meater probe out of the direct cook as it was too hot for it. My Thermapen was spot on at checking the internal temperatures though. As you can see, more medium than medium rare.

Sirloin Steak

Time to Plate Up:

Byron double fried chips using fresh potatoes from the greengrocer. Awesome!

Sirloin Steak

Time to Eat:

My wife made the tomato ketchup. No joke, it was better than Heinz, I will get the recipe and post it!

Sirloin Steak


Better steak cook than last time and mainly due to filling up the fire bowl with more charcoal this time! I will need to practice my steak cooks and perfect the technique for the Kamado Joe. It was a great steak, really tasty but not quite how I wanted it. It’s a learning curve but that’s part of the fun! I think reverse sear will be better suited for thicker cuts of steak at these temperatures.

Thanks to Ginger Pig for the steaks, they were very tasty, really juicy and tender. Recommend them.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Kamado Joe Big Joe
Cook Method: Reverse Sear
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: 500c+
Cook time: 10 minutes
Internal temperature: Aiming for 55c was about 65c
Notes: 1: Reverse sear thicker cuts.
2: Find the best technique for steaks on the KJ at high temperature



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4 thoughts on “068/18: Sirloin Steaks

  1. Hi. Nice write up as usual. I would recommend buying the cast iron griddle from KJ. It’s ribbed on one side and flat on the other so very versatile.
    You can then cook above the coals but without any charring.
    You also get the nice searing patterns in the meat if using ribbed side. I usually cook for 1 minute then turn 90 degrees and cook for 1 minute. Turn over and repeat. This gives lovely Criss cross sear pattern. Move up to stainless grill and could even use deflector on same side and let it cook indirect which gives more control over doneness.

    1. Hi Mark, thanks for the feedback I appreciate it!

      The cast iron griddle sounds like the one I have, can you see it in the background on the 3rd picture?

      Thanks for the tips, I will give this a go on the next steak cook.

      1. Hi
        Yes I see it but its not the model I own. There is a solid cast iron griddle by KJ that is ribbed on one side and flat on the other (perfect for eggs or fish). With this you can have it right over the coals but not be too worried by naked flames charring the food. I could email a photo of mine if you want. Where do I send?

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