Peppered Top Sirloin Steak Recipe – Steak Au Poivre

Steak Au Poivre

Peppered Top Sirloin Steak, also know as Steak Au Poivre, is a very delicious way to serve an inexpensive cut of beef.  This steak dish is actually quite simple to prepare, and makes an easy and elegant meal.
Steak au Poivre is French for steak with peppercorns.   The peppercorns form a crust on the steak when cooked  This is a classic French dish and is wonderful served with the French Burgundy Salad with Poached Eggs and a bottle of your favorite red wine.

 

Peppered Top Sirloin Steak

 

 

Peppered Top Sirloin Steak - Steak Au Poivre Recipe
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 
Course: Main Course
Cuisine: French
Keyword: Peppered Top Sirloin Steak Recipe, Steak Au Poivre Recipe
Servings: 4 servings
Ingredients
Instructions
  1. In a small bowl, mix together the pepper, garlic, salt, horseradish, and olive oil.

  2. Place the steaks on a shallow dish and rub the mixture all over the meat.  Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days.  Turn the meat from time to time to coat both sides evenly.

  3. Remove the steaks from the refrigerator an hour before cooking.

  4. Heat broiler.  Broil steak approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer (see below).

  5. What constitutes rare and medium-rare cooked meat?  To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F.  Well, that is OK if you like well-done and dry meat.  If you like moist, rosy meat (like I do), rare begins at an internal temperature of 120 degrees F. and starts to become medium rare at 125 or 130 degrees F.  To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

  6. When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).  Slice steak across grain into 1/4-inch slices.  Place on a platter or individual dinner plates.

  7. Makes 4 servings.

Recipe Notes

* New York strip steak may be substituted.

 

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Additional Outstanding Steak Recipes:
Beef Tenderloin Steaks Stuffed with Morels
Cabernet-Cherry Filet Mignon
Cabernet Filet Mignon
Chipotle Grilled Filets
Grilled Beef Tenderloin in Cabernet Sauce

 

Categories:

Dinner    French    Sirloin Steak   

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