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Broiled Black Pepper Sirloin Steak

Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.

  • Servings: 2
Broiled Black Pepper Sirloin Steak

Source: Mad Hungry, February 2011


  • Extra-virgin olive oil
  • 1 1/2 pound boneless sirloin steak
  • Coarse salt
  • 1 teaspoon ground black pepper
  • 1 onion, cut in half and sliced
  • 1 tablespoon unsalted butter
  • 1/3 cup red wine vinegar


  1. Preheat oven to broil.

  2. Place 12-inch cast-iron skillet under broiler for 2 minutes.

  3. Brush olive oil onto steak. Season both sides of steak generously with salt and freshly cracked black pepper.

  4. Add the steak to the heated pan and broil for 8 1/2 minutes.

  5. Transfer steak to a plate to rest. Heat steak pan on the stovetop over medium heat.

  6. Add onions and butter. Stir and cook until browned, about 6 minutes. Pour in vinegar and stir to scrape up browned bits on bottom of the pan. Let vinegar simmer until reduced, just about 1 minute.

  7. Pour any steak juices from the resting steak into the pan. Transfer the steak to a cutting board and slice into 1/4-inch slices. Lay the steak slices on a platter and pour the sauce over top and serve.


Reviews (2)

  • Hipgranny 29 Jun, 2011

    I tried this for the first time with a very thick ribeye steak (over 2 inches thick). It turned out perfectly! I kept it in the oven on broil for 9 minutes as it was so thick, but after letting it rest for about 3 minutes or so, it was perfectly medium rare. My husband was amazed and said it was just like a steak from a very expensive steak house! I loved it as previously, I'd grill it on top of my gas stove and it always made a big mess. Didn't make the sauce. Didn't need it.

  • Candeeland 14 Feb, 2011

    This was delicious! The pan sauce was very good too! Tasted like a steakhouse restaurant. I did it a little differently as I don't own a cast iron skillet so I used my stainless steel frying pan (that's oven-safe) on the stove first (smoking hot to sear the meat on both sides) and then put them in a 450-degree oven for six minutes or so (I like medium/medium well beef). Worked perfectly.

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