steak ?

[marshall]

Good afternoon! I just picked up 2 top sirloin boneless steaks about 1 to 1 1/4 inch thick, putting them on weber kettle with sns in a couple hrs, my question is should I cook them fast directly over coals while constantly flipping , or reverse sear like with a thicker ribeye? I haven't done many steaks so any advice is appreciated!

[SierraBBQGuy]

Reverse sear! but either works....

[FireMan]

Yup!

[Jerod Broussard]

I would opt for a reverse sear to try and eek out any amount of tenderness that I might be able to.

[FireMan]

Yup II.

[EdF]

At that thickness, I'd tend towards the hot and fast method.

[RonB]

Troublemaker...

[texastweeter]

I agree with EdF

[RonB]

At that thickness you are on the edge of where to go hot and fast vs. reverse sear. So it's a toss up. Personally, I'd reverse sear, but keep a close watch on temps.

[DogFaced PonySoldier]

I think it depends on how you like them... if you want them rare to medium rare, hot and fast had better be REALLY hot and fast, essentially just a couple minutes' solid sear on each side. My opinion.

[MBMorgan]

Another vote for reverse sear ...

[marshall]

this place is the best! thanks to everyone for giving my confidence to make the best meat !

[texastweeter]

screaming hot, 1 minute, 1/4 turn for 1 minute. Flip, 1 minute, 1/4 turn 1 minute. Pull slice on a bias across the grain, put in your mouth, chew up, let it slide down your throat hole.

[marshall]

lol!

[HorseDoctor]

May be a little late for today, but if you have the equipment, 4-6 hours in a sous vide bath (at 130) followed by a quick sear does very nicely with sirloin. A little more tender than normal and still that great beefy flavor of sirloin!!!

[DWCowles]

Either way will work great.