Best Sirloin Steak With Crushed Peppercorns Recipes

BRANDY FLAMED PEPPERCORN STEAK

Steps:

• Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
• Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
• Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

SIRLOIN STEAK WITH CRUSHED PEPPERCORNS

Steps:

• Sprinkle the steaks with salt.
• Use a mallet or meat pounder to crush the peppercorns, but not too fine. Sprinkle the peppercorns evenly over the steaks on both sides. Press down with your hands to help the peppercorns adhere to the meat.
• Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn. Cook about 2 to 3 minutes more for medium rare. Remove to a warm platter.
• Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted. Do not brown. Add the wine, broth, tomato paste and thyme. Reduce to half a cup. Add any liquid that may have accumulated around the steaks. Bring to a simmer. Remove from heat and swirl in the butter.
• Remove the thyme sprigs and pour the sauce over the steaks. Sprinkle with parsley.