Grilling up this sirloin steak is so easy. It's all about that perfect outer sear giving way to a juicy, tender inside. The whisky peppercorn sauce has got a rich, bold flavor that elevates the steak to a whole new level. With just the steak and a few ingredients for the sauce, you'll be serving up an incredible meal.
For a different twist on a classic, check out my ribeye steak recipe, where I delve into the art of cooking this marbled beauty to perfection. And if you're in the mood for something truly indulgent, don't miss my steak with mushroom sauce recipe, a dish that pairs the robust flavors of steak with the earthy richness of mushrooms. You can also try this homemade chimichurri sauce for a fresh bold variation.
And, of course, every great steak needs some great side dishes. These gruyere potatoes are always a winner with steak along with this hearty roasted broccoli salad and these glazed and roasted carrots work great, too.
- ⭐️ Steakhouse quality at home: why this grilled sirloin with whisky peppercorn sauce works
- 🧾 Ingredients overview
- 👩🏻🍳 Making grilled sirloin with peppercorn sauce step by step
- How to choose the perfect steak
- 🥩 Top tips for preparing beef
- Cooking the perfect sirloin
- 🥩 Grilling time guide
- 🥩 Making the Perfect Peppercorn Sauce
- 🍯 Storing and reheating leftovers
- ❓Recipe FAQ's
- Grilled Sirloin with Peppercorn Whisky Sauce
- Meet the Chef!
⭐️ Steakhouse quality at home: why this grilled sirloin with whisky peppercorn sauce works
- Perfect Grilling Technique: Achieves an ideal sear outside while keeping the inside juicy.
- Balanced Flavors: The whisky sauce adds a rich, complex taste that complements the steak.
- Easy to Follow: Clear, step-by-step instructions make cooking hassle-free.
🧾 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.
- 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.
- 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.
- Grill Method:
- Final Touches:
- Check doneness with a meat thermometer.
- Let the steak rest for 5-10 minutes after cooking.
- Slice against the grain for tenderness.
With these steps, you'll achieve a beautifully seared crust and a tender, juicy inside in your sirloin steak.
🥩 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.
If you are pressed for time and want a steak with an excellent outside finish and texture without sacrificing the inside juiciness, then pan-frying is a great option. But if you prefer to cook outdoors or if using fewer oils in your cooking is important, grilling your steak is your choice.
Since top sirloin steak is extra lean with little intramuscular fat marbling, a fast cooking method with dry heat is best. This is why we recommend grilling or pan-searing as the best option. You will get a flavorful exterior sear while retaining all the beefy interior flavor.
Searing the steaks on the hot side of the grill to get a flavorful, golden brown crust and those characteristic grill marks to start, then move them over to the cooler side for indirect heat to finish cooking all the way through. This creates a well-crusted and seared steak on the outside and a tender steak on the inside.
Try these easy chocolate recipes for dessert :
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Grilled Sirloin with Peppercorn Whisky Sauce
- 4 x 8 oz sirloin steaks, at least 1 inch thick, preferably 1.5 inches
- Salt and black pepper, to taste
- Olive oil, for grilling or searing
For the Creamy Whiskey Peppercorn Sauce:
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 cups beef stock
- 2 tablespoon black or green peppercorns, lightly crushed
- ¼ cup cream
- 2 tablespoon whiskey
- 1 tablespoon butter
- Salt and pepper, to taste
Prepare the Steaks:
- Let the sirloin steaks sit at room temperature for about 30 minutes for even cooking. Season both sides generously with salt and black pepper.
Cooking Method - Grilling:
- Preheat your grill to high heat (about 500°F). Brush the grill grates with olive oil.
- Grill the steaks for about 2-3 minutes per side for a medium-rare finish, or adjust according to your preferred level of doneness.
Cooking Method - Pan-Searing:
- Heat a heavy skillet (cast iron preferred) over high heat. Add a tablespoon of vegetable oil.
- Once hot, add the steaks, searing for 2-3 minutes on each side for medium-rare, adjusting as needed for your preferred doneness.
Rest the Steaks:
- Transfer the cooked steaks to a plate. Tent loosely with foil and let them rest for at least 5 minutes.
Make the Whiskey Peppercorn Sauce:
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and minced garlic, cooking until soft and translucent.
- Pour in the beef stock and increase the heat to high. Let it reduce by half. Strain out the shallot and garlic, returning the reduced stock to the pan.
- Add butter, whiskey, cream, and crushed peppercorns to the saucepan. Cook for 3 minutes, whisking continuously until smooth and slightly thickened. Season the sauce with salt and pepper to taste.
- Spoon the creamy whiskey peppercorn sauce over the rested steaks.
- Steak Resting: Resting the steak is crucial as it allows the juices to redistribute, ensuring a moist and flavorful steak.
- Steak Doneness Guide: Use a meat thermometer to achieve perfect doneness: 130-135°F for medium-rare; 135-145°F for medium; 145-155°F for medium-well.
- Whiskey Selection: Opt for a smoother whiskey in the sauce to balance the flavors.
- Peppercorn Texture: Crush peppercorns lightly for a balanced texture. If you prefer a smoother sauce, you can grind them finer.
- Sauce Consistency: Adjust the thickness by simmering longer or adding a bit more cream or stock.