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Smoked Top Sirloin

Recipe courtesy of Chef Melissa Cookston


"One of my favorite cuts of steak is known as the top sirloin cap. I think it is one of the most under-appreciated cuts of beef, generally because it is not sold separately. When you break down a top sirloin, it is mainly comprised of the main sirloin and the cap. The cap is also known a culotte steak or a churrasco steak. It is significantly more tender than the top sirloin and more flavorful.”


First, trim off any silver skin. I remove the fat cap, as well, as I want to season the entire steak. However, this is optional.


Next, season it up! I use my Grillin’ Shake, but a simple salt and pepper or your favorite BBQ rub will do nicely as well.


Put in on the smoker! I ran my smoker for this cook at 275 degrees F, but frankly wished I had raised the temp to 300 degrees F in retrospect. For beef, I’m a big fan of using cherry wood, but any hardwood would be good with this.


For this steak, I cooked it to 143 degrees F internal temperature. It took about 45 minutes. However, the sizes of these cuts will be different, so cooking times will vary. Remove it three to five degrees before your desired doneness, loosely cover with foil, and let it rest five to 10 minutes. The internal temp will continue to climb and hit perfection while resting. Identify the “grain” of the meat and slice against it.


Serve it up! Your friends and family will thank you!

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