I thought it would be helpful to many to show the steps taken to prepare the sirloin steak for the BBQ sauce taste test.   I practice the “Sear & Hold” method when grilling steaks. This cook was simple and basic.

1. Prep the steaks with sea salt and ground black pepper about 30 minutes before grilling.

Steaks were seasoned with sea salt & freshly ground black pepper - then spritzed with canola oil and placed on the grates to sear.

2. Pre-heat the grill to HIGH for searing. (I spritz the steaks with canola oil before placing on the clean, hot grates.)

Sear marks are easily created when the grate temperature is at 600F degrees. The sear marks contribute to the flavor we enjoy.

3. After searing place the steaks in a tray and cover loosely with foil (or not – up to you) but don’t seal, cause you don’t want them to steam just retain some moisture and finish off of direct heat.

Seared steaks are placed in a tray and loosely wrapped with foil - or not - to retain moisture while finishing.

4. In about 5 minutes or so the steaks are done to approximately 145F degrees internal temp (insert an instant read thermometer from the side of the steak not the flat surface) which is USDA Medium Rare. I remove the tray from the grill and let the steaks rest on the cutting board for a good 10 minutes or more – then slice cross grain to ensure tender bites.

Sliced sirloin, grilled to medium-rare.

I practice this method of cooking for many foods. It’s a technique professional chefs use to create flavorful foods.  I’m not that exotic. It’s how my mom always made roasts. Sear them first on the stove top and finish in the oven low & slow, wrapped loosely to prevent too much moisture loss.

Happy Grilling!