Grilled Sirloin with Peppercorn Whisky Sauce

Seared sirloin steak with whisky peppercorn sauce on a white plate.

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.

5 from 3 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Author: Deborah Rainford

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

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