Easy Grilled Sirloin Steak with Peppercorn Whisky Sauce

🧾 Ingredients overview

In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.

• Sirloin Steaks: The dish's star, chosen for its flavour and tenderness. *Choose thick-cut steaks with good fat marbling.
• Sunflower or vegetable oil for steaks: Used to brush the steaks, aiding in grilling and adding flavor. *Use a neutral flavored oil with a high smoke point.
• Sea Salt and Cracked Pepper: Seasonings to enhance the steak's natural flavors.

For the Sauce:

• Olive Oil: Used for sautéing shallot and garlic, adding richness.
• Shallot: Brings a subtle sweetness to the sauce.
• Garlic: Provides a distinct aroma and flavor.
• Beef Stock: Creates a deep, beefy foundation for the sauce.
• Peppercorns: Introduces a spicy, bold flavor. *Use black peppercorns or rainbow peppercorns. They both work really well.
• Heavy cream: Adds smoothness and richness to the sauce's texture.
• Whisky: Imparts a smoky note, complementing the beef. *Skip the whisky if you prefer to cook without alcohol.
• Butter: Enriches the sauce with a velvety texture and a rich, luxurious flavor.

👩🏻‍🍳 Making grilled sirloin with peppercorn sauce step by step

How to choose the perfect steak

Selecting the right steak is the first step to grilling success. Sirloin is an excellent choice for its balance of flavor and tenderness. When choosing sirloin:

• Look for marbling: The little streaks of fat enhance flavor and tenderness.
• Thickness matters: A steak around 1 to 1.5 inches thick is ideal for grilling. A thinner steak will be difficult to cook to your liking without over cooking.
• Room temperature: Bring your steak to room temperature before grilling for even cooking.

🥩 Top tips for preparing beef

Grilling the perfect steak is an art. Here are my top tips:

• Dry your sirloins: Use a paper towel to pat the surface of the meat dry to ensure you get a good crust on the beef.
• Season generously: Use salt and pepper 15 minutes before grilling.
• Use a thermometer: For precise doneness, use a meat thermometer.
• Rest your steak: Let it rest for 10-15 minutes after grilling for juicier results. You can loosely cover it with foil to keep it hot.

Cooking the perfect sirloin

You can absolutely grill your sirloin on an outdoor grill or in a cast iron pan or skillet for cooking your steak on the stovetop. Here are the best tips to get it perfect every time no matter which method you use.

• Preparation:
  • Use a cast iron skillet for even heating.
  • Bring steak to room temperature for even cooking.
  • Pat steak dry for a better crust.
  • Season with salt and pepper just before cooking.
• Cooking:
  • Grill Method:
    • Preheat your grill to a high temperature for a good sear.
    • Brush the steak with a high smoke point oil, like canola or grapeseed.
    • Place the steak on the grill, avoiding overcrowding.
    • Grill each side for 2-3 minutes for rare to medium-rare, adjusting time for desired doneness.
    • Optionally, add a flavored butter mixture during the final minutes for extra taste.
  • Pan-Searing Method:
    • Heat your cast iron skillet until very hot before adding the steak.
    • Add high smoke point oil like canola or grapeseed to the skillet.
    • Carefully place the steak in the skillet, avoiding overcrowding.
    • Sear each side for 2-3 minutes, then lower the heat slightly.
    • Halfway through, add 2 tablespoons of butter, garlic, and herbs for flavor.
• Final Touches:
  • Check doneness with a meat thermometer.
  • Let the steak rest for 5-10 minutes after cooking.
  • Slice against the grain for tenderness.

🥩 Grilling time guide

Grilling time varies depending on the thickness of your steak and your desired level of doneness. Here’s a quick guide:

• Rare: 2-3 minutes per side, 120-125°F, bright red center.
• Medium-Rare: 3-4 minutes per side, 130-135°F, warm red center.
• Medium: 4-5 minutes per side, 140-145°F, pink center.
• Well-Done: 5-6 minutes per side, 160°F+, brown throughout.

Remember, these times are approximate. Always use a meat thermometer for accuracy.

🥩 Making the Perfect Peppercorn Sauce

A great steak deserves a fantastic sauce. For a classic peppercorn sauce:

• Ingredients: You'll need peppercorns, cream, beef broth, and a splash of whisky or brandy.
• Preparation: Crush the peppercorns slightly. Sauté them briefly in a pan, then add the broth and reduce. Stir in the cream and whisky, and simmer until it thickens.
• Pairing with steak: The bold flavors of the sauce complement the rich, smoky taste of grilled sirloin perfectly.

🍯 Storing and reheating leftovers

If you find yourself with leftover steak, here’s how to store it:

• Cool it down: Let the steak come to room temperature.
• Airtight container: Store it in an airtight container.
• Refrigerate or freeze: Refrigerate for up to 3 days or freeze for longer storage.
• Reheating: Reheat gently to retain moisture and flavor.