Cracked Pepper Aged Sirloin Steak
The classic ‘steak au poivre’ is a perennial favourite. Our green peppercorn sauce is one way to accomplish this, but this cracked pepper aged sirloin is another great option.
Which kind of pepper?
For this cracked pepper aged sirloin steak, we recommend coarsely ground black pepper, as it is a dry rub rather than a sauce. It also creates a great crunchy crust to add texture and pizazz to your meal.
Which type of steak?
The type of steak depends on your preference. We love the complex marbling and rich taste of our aged sirloin steaks. But you can also use a nice rump steak, t-bone, or even minute steaks if you wish.
Cracked Pepper Aged Sirloin Steak
Course: DinnerCuisine: FrenchServings
2
servingsPrep time
10
minutesCooking time
10
minutesIngredients
1/2-1 cup of coarse ground black pepper
1 tsp of Maldon Salt
2 aged sirloin steaks
Oil and butter
Directions
- Leave your steaks to come to room temperature (as per our steak FAQ)
- Roll the outside edges of the steaks in the cracked pepper, and season the centres with some cracked pepper and the salt.
- Sear your steaks in a slightly oiled pan, and once browned on both sides, add the butter to the pan. Sear the outside edges to crisp up the black pepper too.
- Cook to your desired level, and spoon the butter and black pepper mix over your steak to serve.