Day: August 7, 2024

Peppercorn-Crusted Sirloin Steak

CategoriesBBQ, RecipesPosted on

Peppercorn-Crusted Sirloin Steak: How to Prepare at Home for Six People

Elevate your dinner with this delicious recipe for peppercorn-crusted sirloin steak. Follow these steps to create a mouth-watering meal for six people.

Ingredients:

  • 3 large sirloin steaks (each about 12-16 ounces, 1.5 inches thick)
  • 3 tablespoons whole black peppercorns, coarsely crushed
  • 2 teaspoons sea salt
  • 6 tablespoons olive oil or vegetable oil
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, crushed
  • Fresh thyme or rosemary sprigs (optional)
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 2 tablespoons brandy or cognac (optional)

Equipment:

  • Cast-iron skillet or heavy-bottomed frying pan
  • Tongs
  • Meat thermometer
  • Aluminum foil
  • Rolling pin or mortar and pestle (to crush peppercorns)

Preparation:

  1. Prepare the Steaks:

    • Pat the steaks dry with paper towels.
    • Season both sides with sea salt.
    • Press the crushed peppercorns onto both sides of the steaks to form a crust. Let them sit at room temperature for 30 minutes.

  2. Heat the Skillet:

    • Preheat your oven to 400°F (200°C).
    • Heat a cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil and heat until it shimmers.

  3. Sear the Steaks:

    • Sear the steaks in batches to avoid overcrowding. Place the steaks in the skillet and sear each side for about 3-4 minutes, until a brown crust forms.
    • Remove the steaks from the skillet and transfer them to a baking sheet. Set aside.

  4. Make the Sauce:

    • Reduce the heat to medium. Add the remaining olive oil and butter to the skillet.
    • Add the crushed garlic and fresh herbs, if using. Sauté for about 1 minute.
    • If using brandy or cognac, add it now and carefully ignite with a long lighter for a flambé effect. Let the alcohol burn off.
    • Add the beef broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer and reduce for about 5 minutes.

  5. Finish in the Oven:

    • Transfer the seared steaks to the oven. Roast for about 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the cooking time based on your desired level of doneness.
    • Remove the steaks from the oven and let them rest on a cutting board, tented with aluminum foil, for about 10 minutes.

  6. Serve:

    • Slice the steaks against the grain.
    • Drizzle the peppercorn sauce over the sliced steaks and serve.

Tips:

  • Crushing Peppercorns: Use a rolling pin or a mortar and pestle to crush the peppercorns. They should be coarse, not finely ground.
  • Resting: Letting the steak rest is crucial for retaining juices and flavor.

Enjoy your peppercorn-crusted sirloin steak with your favorite side dishes and a glass of red wine

Peppercorn-Crusted Sirloin Steak
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Steak Diane

CategoriesBBQ, RecipesPosted on

Steak Diane: How to Prepare at Home for Six People

Steak Diane is a classic dish featuring tender steak with a rich, flavorful sauce. Here’s a step-by-step guide to prepare Steak Diane for six people at home.

Ingredients:

  • 6 beef tenderloin steaks (about 6-8 ounces each, 1-inch thick)
  • Salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup brandy or cognac
  • 1 cup beef stock
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped fresh parsley

Equipment:

  • Heavy-bottomed frying pan or skillet
  • Tongs
  • Measuring cups and spoons
  • Wooden spoon or spatula

Preparation:

  1. Season the Steaks:

  2. Heat the Pan:

    • Heat 3 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter melts and begins to foam.

  3. Cook the Steaks:

    • Add the steaks to the skillet in batches to avoid overcrowding. Sear each side for about 3-4 minutes, or until a brown crust forms.
    • Transfer the seared steaks to a plate and cover with foil to keep warm.

  4. Prepare the Sauce:

    • Reduce the heat to medium and add the shallots and garlic to the skillet. Sauté for about 1-2 minutes, until softened.
    • Carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits with a wooden spoon. If you want a dramatic flair, you can flambé the alcohol by igniting it with a long lighter (be cautious!).
    • Once the alcohol has mostly evaporated, add the beef stock, Dijon mustard, Worcestershire sauce, and lemon juice. Stir to combine.

  5. Finish the Sauce:

    • Stir in the heavy cream and bring the sauce to a simmer. Let it cook for about 2-3 minutes, until it thickens slightly.
    • Add the remaining 3 tablespoons of butter and stir until melted and the sauce is smooth.

  6. Return the Steaks to the Pan:

    • Return the steaks to the skillet, along with any accumulated juices. Spoon the sauce over the steaks and let them cook for an additional 2-3 minutes, or until they reach your desired level of doneness (medium-rare is 130°F / 54°C).

  7. Serve:

    • Transfer the steaks to serving plates, spooning the sauce over each steak.
    • Garnish with chopped fresh parsley.

Tips:

  • Doneness: Use a meat thermometer to check the doneness of your steaks to ensure they are cooked to your preference.
  • Flambé: If you choose to flambé the brandy or cognac, ensure there are no flammable items nearby and exercise caution.

Enjoy your delicious Steak Diane with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh green salad

Steak Diane
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