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Sometimes I just want a simple, great-tasting steak. That’s what I’m making today. I picked up a couple Wagyu top sirloins and will be using just a few ingredients to season them before throwing them on my Goldens’ Cast Iron Cooker. Follow along to learn how to make this simple steak recipe!
I wanted a delicious steak, so I bought a Wagyu top sirloin to grill up with just a few seasonings. You can make this on a night when you need dinner fast and don’t have anything planned, or grill it up for a crowd on the weekend. It’s a simple recipe that still makes for a mouthwatering meal.
I didn’t spend much time thinking up these ingredients. I kept this recipe real easy and straightforward.
My Goldens’ Cast Iron Cooker preheated to a sizzling 500 degrees F and created a 2-zone fire with Royal Oak Charcoal and Royal Oak Tumbleweeds.
I shot a video of me making this recipe. It’s on my Youtube channel if you want to watch the step-by-step process.
I set my cooker on 500 degrees F to get good and hot for these steaks.
I unpackaged my two sirloins and laid them out on a pan. They had a little marbling, but they’re sirloin, so they don’t have too much fat on them. These are smaller steaks than I normally buy from my butcher.
I used a little bit of duck fat spray on both sides of the steak as a binder. This gives it a little bit of moisture to the steak’s surface and helps the dry seasonings stick on it better during cooking.
I grabbed my favorite go-to, my Garlic Jalapeno rub, and put a good coating on both sides of the sirloin. This rub is so good and you never have to worry about it getting too hot, because there’s just a hint of jalapeno for a delicious flavor. It’s not overpowering at all.
The seasoning needs a bit of time to soak down into the meat, so I left the steaks to sweat a few minutes while I checked my cooker.
I sprayed the duck fat spray directly onto the grill grates. There was a jump in the flames, so, if you make this recipe, make sure you use caution during this step.
Using metal tongs, I placed both Wagyu sirloins directly on the grates to cook. Now, I’m not leaving the steaks for long, because the hot temps will burn them up. I turned them about every minute or so. As I turned them, they started getting crossmarks on them, which is nothing but flavor.
After turning them several times, the steaks were where I wanted them to be, which was an internal temp of about 110 degrees F. I used the tongs to move them to the cool zone side of the grill. I closed the lid, letting them slowly come on up to a temperature of around 120 degrees F.
These steaks were hitting about medium rare, so I took them off the grill, laid them on a pan, covered them with foil, and let them rest for about 10 minutes. They looked perfect!
I sliced the Wagyu sirloins up into quarter-inch thick pieces and sprinkled them with a pinch of salt
When I cut into these steaks they were a perfect medium rare. They sliced like butter and were so juicy. And the first bite, woo! It was tender, juicy, and bursting with flavor. The rub really made the taste stand out, and the cooker added the smoke that made this dish a winner. I’ll be back to Kroger to buy some more of these beauties!
One steak per person is a good plan. You can serve it with mashed or baked potatoes, asparagus, or the vegetable of your choice.
If you have some steak leftover, slice it up and add it to a ziplock baggie. Store it in the fridge for up to 3 days. These slices make a fantastic sandwich, are good on top of salads, or in a taco.
Misen Chef Knife
Metal pan
Metal tongs
Black Gloves
