Pepper Sirloin Steak

Directions

Prepare the Steaks: Pat the steaks dry with paper towels. Generously season both sides with salt. Press the crushed black peppercorns into both sides of the steaks, ensuring an even coating.

Preheat Your Pan: Heat the olive oil in a cast-iron skillet over medium-high heat until hot but not smoking.

Cook the Steaks: Add the steaks to the pan and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy—a medium-rare steak should be at 130-135°F (54-57°C).

Rest the Steaks: Remove the steaks from the pan and let them rest on a cutting board, tented with foil, for about 5 minutes.

Make the Sauce: In the same pan, add the butter and minced garlic, and sauté for about 1 minute until fragrant. Add the beef broth, heavy cream, and brandy or cognac (if using). Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.

Serve the Steaks: Slice the steak against the grain and serve with the peppercorn sauce drizzled over the top. Garnish with chopped fresh parsley.