Peppercorn-Crusted Sirloin Steak

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