Grilled Sirloin with Peppercorn Whisky Sauce
This sirloin steak recipe is perfect for grilling or pan-searing. Topped with creamy whiskey peppercorn sauce, the robust flavors of perfectly cooked steak with the rich, bold taste of the sauce is ideal for an at-home date night or a special occasion.
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Servings: 4 servings
Calories: 263kcal
Ingredients
- 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
Instructions
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.
Serve:
- Spoon the creamy whiskey peppercorn sauce over the rested steaks.
Notes
- 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.
Nutrition
Calories: 263kcal | Carbohydrates: 3g | Protein: 22g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 314mg | Potassium: 555mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
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