Pepper Sirloin Steak
Elevate your dinner game with this mouthwatering Pepper Sirloin Steak recipe, a restaurant-worthy dish that's surprisingly easy to make at home. Featuring tender sirloin steaks encrusted with freshly ground black peppercorns, this recipe delivers bold, peppery flavor balanced by a rich, velvety pan sauce. Searing the steaks in olive oil and butter locks in their natural juices, while aromatic garlic and thyme add a layer of fragrant goodness. A splash of beef stock and a touch of heavy cream create a luxurious sauce that's perfect for drizzling. Ready in just 30 minutes, this hearty, elegant meal is ideal for date nights or special occasions. Garnish with fresh parsley and serve alongside roasted veggies or creamy mashed potatoes for a truly indulgent experience.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Sirloin steak
- 2 tablespoons (freshly ground) Black peppercorns
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves (smashed) Garlic cloves
- 3 sprigs Fresh thyme
- 1 medium (finely minced) Shallot
- 1 cup Beef stock
- 1 tablespoon Heavy cream
- 1 tablespoon (chopped, for garnish) Fresh parsley
Instructions
Remove the sirloin steaks from the refrigerator and let them rest at room temperature for 30 minutes to allow for even cooking.
Pat the steaks dry with paper towels. Season both sides generously with kosher salt and press the freshly ground black peppercorns evenly onto the surface of the steaks.
Heat a large skillet over medium-high heat. Add olive oil and let it shimmer, then carefully place the steaks into the skillet.
Sear the steaks for 3-4 minutes on each side for medium-rare, or until the desired level of doneness is reached. For thicker cuts, sear the sides briefly to seal in juices.
Reduce the heat to medium-low, add the butter, smashed garlic cloves, and thyme sprigs to the pan. Baste the steaks with the melted butter using a spoon for an additional minute.
Remove the steaks from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for 5-7 minutes to retain their juices.
In the same skillet, discard excess grease, keeping about 1 tablespoon of fat. Add the minced shallot and sauté until softened, about 2 minutes.
Deglaze the pan with beef stock, scraping up any browned bits from the bottom. Bring the mixture to a simmer and reduce by half, about 5 minutes.
Stir in the heavy cream for a velvety finish. Taste and adjust seasoning if necessary.
Strain the sauce through a fine sieve (optional) and pour it over the rested steaks.
Garnish with chopped parsley and serve immediately. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.0 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 876 mg | 19% | |
*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.
