Smoke-Roasted Sirloin of Beef

January 14, 2017 10:03 AM

Chef Jason Potanovich and Sous Chef Rachel Bindel of the Culinary Institute of America make Smoke-Roasted Sirloin of Beef with Dan in the Let's Eat Kitchen.

Smoke-Roasted Sirloin of Beef with Creamy Horseradish Sauce

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Makes 6 servings

One 4 pound sirloin strip roast

Dry Rub

¼ cup sugar

¼ cup sweet paprika

3 tablespoons kosher salt

2 tablespoons freshly cracked black pepper

2 tablespoons ground cumin

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon cayenne pepper

Creamy Horseradish Sauce (recipe follows)

1. Trim the top of the sirloin of excess fat, leaving only about a ¼-inch layer on top. You may see some very heavy connective tissue on the thick side of the sirloin as well. If so, place the tip of your knife under it and slice off as much of the tissue as you can.

2. To make the dry rub: Combine the sugar, paprika, salt, black pepper, cumin, chili powder, garlic powder, onion powder, and cayenne and mix well to evenly distribute the spices.

3. Rub the dry rub all over the sirloin strip and allow it to rest for 15 minutes. You may not need all of the dry rub mixture, but make sure that the entire sirloin is covered.

4. Meanwhile, prepare the smoker, charcoal grill, gas grill, or oven for barbecuing. If using an oven, set the temperature to 250 degrees F. If using a smoker or grill, bring the temperature to 250 degrees F, fill the water pan, and develop a light smoke. It’s important that the temperature stays in the 225 degrees to 250 degrees F range with a small amount of light smoke escaping.

5. Place the sirloin in the cooking unit. This will cool the unit off, so it may require some time and adjustments to bring the temperature back to the 225 degrees F to 250 degrees F range. Cook until the sirloin reaches an internal temperature of 120 degrees F to 125 degrees F for medium-rare, about 2 hours. Remove the sirloin from the cooking unit, and let it rest for 20 minutes to allow the juices to redistribute before slicing.

6. Slice the sirloin against the grain to the desired thickness, and serve.

Creamy Horseradish Sauce

Makes 1 cup sauce

½ cup sour cream

½ cup mayonnaise

2 tablespoons prepared hot horseradish (see Chef’s Note)

½ teaspoon white wine vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Combine the sour cream, mayonnaise, horseradish, vinegar, salt, and pepper in a bowl and stir to combine. Refrigerate in an airtight container until needed, up to 1 week.

Chef’s Note: The potency of horseradish, whether prepared or fresh, can vary widely, so you may find yourself needing much more or less than is called for here.

These recipes can be found in The Culinary Institute of America’s cookbook Low & Slow (2014, Houghton Mifflin Harcourt).

For more information about CIA’s Annual Beefsteak Event on February 4, 2017 please visit


Joel Landas

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