Perfectly Grilled Salt and Pepper Crust Sirloin
This Perfectly Grilled Salt and Pepper Crust Sirloin takes your steak game to the next level with its irresistible crust and succulent interior. The combination of coarse salt and cracked black pepper creates a flavorful outer layer that forms a satisfying crust while retaining the juiciness inside. Ideal for gatherings or special occasions, this dish will impress your family and friends with its rich taste and delightful texture. Pair it with your favorite sides or serve it on toasted rye for a gourmet sandwich experience.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Boneless sirloin steaks
4-5 lbs (3 inches thick, trimmed of excess fat)
Corn oil
1/3 cup (none)
Prepared mustard
1/3 cup (none)
Coarse salt
about 1 cup (none)
Cracked black peppercorns
2 tablespoons (freshly cracked)
Instructions
1
Begin by trimming any excess fat from the sirloin steaks to prevent flare-ups while grilling.
2
To maintain a flat shape during cooking, make several small slashes along the fatty edge of the steak.
3
In a bowl, mix together the corn oil and prepared mustard until fully combined. Generously apply this mixture in a thick layer over the top and bottom of the steak.
4
In another bowl, combine the coarse salt and cracked black pepper. Coat the steak on all sides with this mixture, pressing firmly to ensure it adheres well.
5
Lay the coated steak on a sheet of wax paper and let it rest at room temperature for 30 minutes to allow the flavors to meld.
6
Preheat your grill, ensuring it is hot, and prepare to cook the steak approximately 6 inches above the gray coals.
7
For rare doneness, grill the steak for about 20 minutes on each side; for medium, grill for about 25 minutes on each side, or until it reaches your desired doneness.
8
Use tongs to carefully turn the steak to avoid piercing the meat, which can release valuable juices.
9
Once grilled to your liking, remove the steak from the grill and allow it to rest for a few minutes.
10
To serve, crack the crust from the steak and slice the meat thinly against the grain for maximum tenderness.
11
Enjoy the steak as it is or serve it on toasted rye bread for a delicious sandwich.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Perfectly Grilled Salt and Pepper Crust Sirloin.
What cut of meat is used for this grilled steak recipe?
The recipe calls for 4-5 lbs of boneless sirloin steaks.
How thick should the sirloin steaks be?
The steaks should be approximately 3 inches thick.
Why should I trim the excess fat from the steaks?
Trimming the fat helps to prevent flare-ups while grilling.
How can I prevent the steak from curling while it cooks?
Make several small slashes along the fatty edge of the steak to help it maintain a flat shape.
What are the ingredients for the base coating?
The base coating consists of 1/3 cup of corn oil and 1/3 cup of prepared mustard.
How do I apply the mustard and oil mixture?
Apply the mixture in a thick layer over both the top and bottom of the steak.
What ingredients make up the outer crust?
The crust is made from about 1 cup of coarse salt and 2 tablespoons of freshly cracked black peppercorns.
How do I ensure the salt and pepper stick to the steak?
Coat the steak on all sides with the mixture and press firmly to ensure it adheres well.
Should the steak rest before grilling?
Yes, lay the coated steak on wax paper and let it rest at room temperature for 30 minutes.
Why should the steak rest at room temperature?
Resting the steak allows the flavors from the mustard, salt, and pepper to meld.
How far above the coals should the steak be grilled?
The steak should be placed approximately 6 inches above the hot gray coals.
How long do I cook the steak for a rare finish?
Grill the steak for about 20 minutes on each side for rare doneness.
How long do I cook the steak for a medium finish?
Grill the steak for about 25 minutes on each side for medium doneness.
What tool should I use to turn the steak?
Use tongs to carefully turn the steak.
Why shouldn't I use a fork to turn the meat?
Using a fork can pierce the meat and release valuable juices, making the steak less succulent.
What do I do after the steak is finished grilling?
Remove the steak from the grill and allow it to rest for a few minutes.
What do I do with the salt crust before serving?
Crack the salt crust off the steak before slicing the meat.
How should the sirloin be sliced for serving?
Slice the meat thinly against the grain for maximum tenderness.
What kind of bread is suggested for a steak sandwich?
The recipe suggests serving the steak on toasted rye bread.
What is the total number of ingredients in this recipe?
There are 5 ingredients used in this recipe.
What type of oil is recommended?
Corn oil is used for the mustard mixture.
What kind of salt should be used for the crust?
The recipe specifies using coarse salt.
Should the black pepper be pre-ground?
The recipe recommends using freshly cracked black peppercorns.
Is this recipe suitable for special occasions?
Yes, it is described as ideal for gatherings or special occasions due to its rich taste and texture.
How many tags are associated with this recipe?
The recipe is associated with 9 tags including steak, grilling, and BBQ.
What makes the interior of the steak stay succulent?
The salt and pepper crust helps retain the juiciness inside during grilling.
What should the grill coals look like before cooking?
The grill should be hot and the coals should be gray.
Can I serve this steak without bread?
Yes, you can enjoy the steak as it is or with your favorite sides.
What is the main flavor profile of this steak?
It features a bold salt and pepper crust with hints of prepared mustard.