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[Bentley]

Ahh, Top Sirloin, all I saw was tenderloin, what the mind wants to see.  Sous Vide 1st is a very good idea, could not figure out why you were gonna sous vide tenderloin, Sirloin makes sense!

[glitchy]

Glad to hear you are recovering. Do you still have your gasser? If so, I would salt the steaks 4-8 hours ahead of cooking, spray them with a little olive oil and add garlic powder and pepper right before cooking, then smoke them at 225 until they hit 115-120 IT. Fire up the gasser on high when you see the steaks are around 100, then after they hit 115 on the Traeger toss them on the hot gasser for 1-2 mins a side. Whole process is usually around one hour.

Unless you have GrillGrates on the Traeger, that is.

[scdaf]

Congratulations on your recovery!

My method for almost all steaks is: dry brine overnight, season with Montreal steak, into Memphis @ 180 until 115*,  bring into house to preheated C.I. pan @ 550-600, 45 seconds per side, rest briefly.  Cast iron gives a better, more even sear than any grill. 

New method, still working out the bugs:  Dry brine, Ooni Fyra pellet pizza oven @ 850-950, C.I. griddle in Ooni, 45 seconds, flip, 45 more, steak is done!  This way is the most fun.   

[hughver]

Thanks for all of the great grilling tips. even though it's a little more effort, I think that I'm going to try the BGE with grill grates and bypass the secondary sear. Smoke on low and CI or gasser sear are two of my traditional methods. I will try salting tonight with pepper and garlic just before cooking tomorrow night.

[hughver]

A quick question. I normally apply light coating of grapeseed oil to my steaks prior to cooking. Should I apply brining salt before oil or after the oil?

[glitchy]

A quick question. I normally apply light coating of grapeseed oil to my steaks prior to cooking. Should I apply brining salt before oil or after the oil?

If you brine, the surface will be very dry, so I use oil only to get garlic and pepper to stick. So, right before grilling is when I oil. Also, depending on how thick the steaks are, cooking fully on direct might give you lots of banding to get center MR. Is your BGE able to be setup to finish indirect?

[hughver]

Thanks