Broiled Black Pepper Sirloin Steak

Rating: 3.64 stars
36 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 1

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

Mad Hungry, February 2011, Mad Hungry

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Read the full recipe after the video.

Recipe Summary test

Servings:
2
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Ingredients

Directions

  • Preheat oven to broil.

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

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

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

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

  • 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.

  • 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.

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Reviews (3)

36 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 1
Martha Stewart Member
Rating: Unrated
06/06/2017
How far away from the broiler do I cook the steak?
Martha Stewart Member
Rating: Unrated
06/29/2011
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.
Martha Stewart Member
Rating: Unrated
02/14/2011
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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