Black Pepper Sirloin Steak
Elevate your steak night with this irresistible Black Pepper Sirloin Steak recipe, a quick and foolproof way to achieve steakhouse-quality results at home. Featuring tender, juicy sirloin steaks crusted in coarse black pepper and kosher salt, this recipe is all about bold, savory flavors. Sear the steaks to perfection in a sizzling hot cast-iron skillet and finish with a decadent butter baste infused with smashed garlic and fresh rosemary for an aromatic touch. Ready in just 25 minutes, this dish is ideal for a date night, dinner party, or any occasion that calls for a sophisticated yet simple entrée. Serve it alongside classic sides like creamy mashed potatoes or a fresh garden salad for a meal that’s guaranteed to impress. Perfectly seasoned and expertly cooked, this black pepper sirloin steak will undoubtedly become a staple in your recipe repertoire!
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Recipe Information
Ingredients
- 2 pieces (approximately 8 oz each) sirloin steak
- 2 teaspoons coarse black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves (smashed) garlic cloves
- 2 sprigs fresh rosemary
Instructions
Take the sirloin steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
Pat the steaks dry with paper towels and season generously on both sides with kosher salt and coarse black pepper.
Heat a cast-iron skillet over medium-high heat and add olive oil. Swirl to coat the pan evenly.
Once the oil is hot and shimmering (but not smoking), carefully add the steaks to the pan. Let them cook undisturbed for 3-4 minutes to develop a good crust.
Flip the steaks and add unsalted butter, smashed garlic cloves, and rosemary sprigs to the pan.
Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and infused aromatics for another 3-4 minutes.
Continue cooking until the internal temperature reaches your desired level of doneness (120°F for rare, 130°F for medium-rare, 140°F for medium). Use a meat thermometer for accuracy.
Once cooked, remove the steaks from the skillet and place them on a cutting board. Let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve immediately with your favorite sides.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 101 mg | 8% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
