This one’s for the steak lovers who want that restaurant-quality char with a little backyard swagger. We’re taking thick-cut sirloin steaks and giving them a proper dry brine to lock in flavour and tenderness. Then it's all about layering smoke from cherry wood pellets and finishing with a fierce sear on the Ninja Woodfire Grill. But here’s the kicker – we crown it all with a chilli-maple butter that brings the sweet heat in every mouthful. Whether you like your steak rare or well done (we won’t judge… much), this recipe walks you through each stage so you nail that perfect doneness every time. Add some skillet mushrooms and juicy roasted tomatoes, and boom – you’ve just smashed dinner.
Start the night before. Rub coarse salt all over your sirloin steaks and pop them in the fridge uncovered. Dry brining like this pulls moisture out and back in again, seasoning the meat deep and helping it retain juiciness when cooked. Game changer.
Next day, fill the pellet box with cherry wood pellets and fire up your Ninja Woodfire Grill on SMOKER mode at 125°C. Once you see that clean smoke creeping out the top, you’re in the flavour zone.
Bring your steaks out of the fridge and let them come to room temp. Just before grilling, season with a sprinkle of Blackthorn salt – it’s bold, salty and gives a lovely crunch.
As soon as you pop the steaks on to smoke, place your cast iron skillet on the grill too. These things take time to heat, so get it warming while the steaks are taking in all that smoky goodness.Stick your probe into the thickest part of one steak, lay both on the grill, close the lid and let the cherry smoke do its thing. Smoke the steaks until they hit your chosen target temp:
| Doneness | Temp to Remove from Smoking | Final Temp After Searing |
|---|---|---|
| Rare | 45°C | 49°C |
| Medium Rare | 49°C | 53°C |
| Medium | 55°C | 58°C |
| Medium Well | 60°C | 63°C |
| Well Done | 65°C | 71°C |
While everything’s ticking along, whip up your chilli-maple butter: softened butter, maple syrup, chilli flakes, pinch of salt. Shape into a log, wrap in cling film and chill. Slice into coins when ready to serve.
Once the steaks reach your target smoke temp, pull them off and wrap in foil to rest. Now turn the grill up to HIGH for searing.
Time for multi-tasking magic: while your steaks are getting that hot sear (a minute or two each side for crusty perfection), toss mushrooms into the preheated skillet with a bit of butter, and place cherry tomatoes directly on the grill. By the time the steaks are done, the sides will be too – all hot, fresh, and ready to plate.
After searing, place the steaks on a board and top with those chilli-maple butter slices. Let them rest uncovered for 5–10 minutes while the butter melts into every smoky, seared groove.
Final move: slice your steak against the grain to keep every bite melt-in-your-mouth tender. Plate up with your buttery mushrooms and blistered cherry tomatoes. Stand back and admire the absolute madness you just created.Preheating the cast iron early is key – don’t rush it or your mushrooms will steam not sear.
Multi-tasking tip – cook your sides while searing to time everything perfectly.
Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.