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Sirloin Steak & Chimichurri Butter

Posted in Recipes by Lee Wills on 12/03/2018

Reverse Seared BBQ USDA Sirloin Steak with Chimichurri Butter

There are many ways to cook a steak, our favourite method at WOWBBQ has to be the reverse sear. 

By adding a generous disc of flavoured butter this simple cut is taken up to another level, perfect for a weeknight treat. 

Reverse sear is eminently suited to larger cuts like this beast:

But you can use it on the smaller cuts too like sirloin steak.

Yes, you can cook a steak the conventional way and you may be tempted on a work night to opt for the quickest way of getting dinner on the table 
but we think it's worth it to spend a little more time to get a better result.

Spend a little more time cooking the steak, save time with the butter. No need to make a complicated spice mix or whip up a time consuming sauce. 
Just a using a wallet friendly pot of Spicentice Chimichurri BBQ Rub combined with butter - it provides a delicious punch of flavour.
Perfect for many different cuts of meat.

Once you've made the butter, slice into disks and freeze.

Use them when you want a quick steak or easy dinner (perfect for late nights or mid week grilling).

Reverse Sear - Basic Method

Start with a room temperature cut of meat - we're using a beautiful cut of USDA Sirloin Steak sourced from our friends at bobs.
Season with salt and freshly cracked black pepper, oil lightly first if you like.

Set up your grill for indirect low (or medium-low) heat, you're looking for 100 - 125 celsius.

If you're using a Weber Kettle BBQ like the Weber MasterTouch then you'll only need to use half a Chimney Starter of Weber Briquettes.
Fill just one char basket and position on one side of the BBQ.

Place your steak directly on the cooking grates on the further side away from the heat with the fat side pointing towards the heat.

Alternatively (for best results) use a Weber Roasting Rack & Shield to elevate the cut and slow down the cook.