Reversed Seared Top Sirloin with Horseradish Sauce
Patti created the horseradish sauce idea before we bought this beautiful 2-inch top sirloin. The creamy, punchy horseradish was the perfect complement to a tender, juicy cut of beef. We seasoned the steak simply so the meat could shine, then finished it with Patti’s horseradish sauce for a bright contrast that lifts every bite. This combination works especially well for steaks and hearty chops and makes a restaurant-worthy presentation at home.
We reserve one night each week as our date night. It’s a chance to slow down, cook something special, and enjoy the evening together. Most weeks we use our wood pellet grill and smoker, though occasionally we cook indoors. We always eat on the patio, where we’ve created a cozy, rainforest-inspired atmosphere with a wood pellet patio heater, soft string lights, candles, lanterns and background music. A glass of wine or a strawberry margarita, good food and a little dancing make the night feel like a celebration.
This reversed-sear method produces a consistently cooked interior with a flavorful crust. Slow-roasting the steak first allows the internal temperature to rise gently; finishing at a higher heat creates the desirable sear without overcooking the center. The horseradish sauce provides acidity and heat that cut through the richness of the beef, balancing the flavors and adding a restaurant-style touch to a simple home-cooked meal.
Reversed Seared Top Sirloin with Horseradish Sauce
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 1 hour at 225°F (107°C), then 22 minutes at 400°F (205°C)
Recommended Cookware: Wood pellet grill or any reliable grill capable of holding consistent temperatures.
Suggested Pellets: A hickory or other hardwood pellet will add a pleasant smoky note that complements the beef without overpowering it.
About Our Recipes
We test our recipes on a variety of grills and smokers on our patio, including several popular pellet grills, side-box smokers and charcoal units. We refer to our collection as the “Wall of Grill.” Our approach emphasizes straightforward techniques, balanced seasoning and a focus on lower-fat, flavorful results. Many of these recipes translate well across different fuel sources—pellets, gas, wood or charcoal—though each will impart its own signature flavor.
The most important factors, regardless of your equipment, are time and temperature. Slow, controlled cooking followed by a hot finish is central to the reversed-sear technique. While some recipes can be adapted for the oven or slow cooker when weather forces you indoors, cooking outdoors adds that extra layer of smoke and char that elevates the final dish.
Remember that a recipe is a guideline, not a rulebook. Adjust seasonings, cooking times and side dishes to suit your taste and equipment. Experimentation is part of the fun—adapt the sauce, try different pellet flavors, or pair the steak with roasted vegetables or a bright salad. Let the recipe inspire you and then make it your own.
Live your passion and do what you love.
Ken & Patti
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Our Thanks To:
We appreciate the products and support from a number of brands and partners who help us test and refine techniques, from sauces and rubs to grills and accessories. Their tools and ingredients have helped bring many of these recipes to life.