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.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

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

Directions

Step 1

Remove the sirloin steaks from the refrigerator and let them rest at room temperature for 30 minutes to allow for even cooking.

Step 2

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.

Step 3

Heat a large skillet over medium-high heat. Add olive oil and let it shimmer, then carefully place the steaks into the skillet.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

In the same skillet, discard excess grease, keeping about 1 tablespoon of fat. Add the minced shallot and sauté until softened, about 2 minutes.

Step 8

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.

Step 9

Stir in the heavy cream for a velvety finish. Taste and adjust seasoning if necessary.

Step 10

Strain the sauce through a fine sieve (optional) and pour it over the rested steaks.

Step 11

Garnish with chopped parsley and serve immediately. Pair with roasted vegetables or mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(776.0g)

Amount per serving	% Daily Value*
Calories	1456.4

Total Fat 103.0g	0%
Saturated Fat 38.9g	0%
Polyunsaturated Fat 4.8g
Cholesterol 402.5mg	0%
Sodium 2936.9mg	0%
Total Carbohydrate 18.8g	0%
Dietary Fiber 5.4g	0%
Total Sugars 3.3g
Protein 116.7g	0%

Vitamin D 31.8IU	0%
Calcium 185.3mg	0%
Iron 11.9mg	0%
Potassium 1695.6mg	0%

*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.

Source of Calories

Fat: 63.1%

Protein: 31.8%

Carbs: 5.1%