Peppered Steak

This Peppered Steak dish delivers bold, aromatic flavors with every bite. Tender sirloin steaks are seared to perfection and then finished in a luxurious butter sauce infused with fresh garlic, ginger, oyster sauce, and freshly cracked black peppercorns. The combination of savory umami from the soy and oyster sauce balances the heat of the pepper beautifully. It is an elegant yet simple meal that feels special enough for a date night but is quick enough for a busy weeknight. Serve it over mashed potatoes or with steamed vegetables for a complete, satisfying dinner that the whole family will love.

Cooking Method: Baking, Frying, Roasting

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 203.0

Description

This Peppered Steak dish delivers bold, aromatic flavors with every bite. Tender sirloin steaks are seared to perfection and then finished in a luxurious butter sauce infused with fresh garlic, ginger, oyster sauce, and freshly cracked black peppercorns. The combination of savory umami from the soy and oyster sauce balances the heat of the pepper beautifully. It is an elegant yet simple meal that feels special enough for a date night but is quick enough for a busy weeknight. Serve it over mashed potatoes or with steamed vegetables for a complete, satisfying dinner that the whole family will love.

Ingredients

4 Sirloin Steaks, Excess fat

Directions

1
Preheat the oven to 400&# 194;Â°F (200ÃÂ°C).
2
Roughly pound black peppercorns in a mortar or with a heavy pan until coarsely crushed.
3
Dry-toast the crushed peppercorns in a small dry pan over moderate heat for one minute until fragrant. Remove from heat immediately.
4
In a large oven-safe frying pan, melt butter over moderate heat.
5
Add minced garlic and shredded ginger to the melted butter and sautÃÂ© gently for two minutes until fragrant but not browned.
6
Pat steaks dry and season with salt. Add steaks to the pan and sear lightly on both sides until browned.
7
Transfer the pan to the preheated oven and roast for 5 minutes for medium-rare, or an additional 3-4 minutes for well-done.
8
Remove steaks from the pan and keep warm on a plate.
9
Place the pan back on the stove over moderate heat. Add the toasted peppercorns, oyster sauce, and soy sauce to the remaining butter.
10
Cook the sauce briefly, stirring constantly to prevent the butter from burning.
11
Pour the peppercorn butter sauce over the steaks and serve immediately with broccoli and new potatoes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 203.0kcal

% Daily Value *
Total Fat 7.0g11%
Saturated Fat 2.9g15%
Cholesterol 74.0mg25%
Sodium 57.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 29.0g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredient list in the source was incomplete. This recipe assumes the use of standard quantities for the sauce: 2 tbsp oyster sauce, 1 tsp soy sauce, 4 oz butter, 6 cloves garlic, 6 slices ginger, and 2 tbsp black peppercorns.

Adjust cooking time in the oven based on the thickness of your steaks and your desired level of doneness. Use a meat thermometer for accuracy.

Be careful not to burn the garlic and ginger when making the sauce base; remove from heat if it starts to brown too quickly.

Keywords: steak, sirloin, black pepper, garlic, ginger, butter sauce, oyster sauce, soy sauce, seared, roasted, dinner, main course, quick meal, savory, aromatic, beef, pan-fried

Read it online: https://www.chefs-mate.com/recipe/peppered-steak/