This simple recipe for sirloin steak yields the kind of result you hope for when ordering pepper steak at a steakhouse. The pepper and garlic infuse the meat with flavor, bringing out its lovely meaty taste, and the meat will be really tender and juicy. If you are used to cooking steaks, you might be able to tell when they are done to your liking by how they feel when you press down gently. If you prefer to use a meat thermometer, that is another way to ensure the steak comes out just right.
What Temperature the Steak Should Be
Aim for 120 degrees F for rare, which means a cold, red center, 126 degrees F for medium-rare, which means a warm, red center, or 134 degrees F for medium, which will be a pink center. If you prefer more doneness, 150 degrees F will be medium-well, which means a tiny amount of pink in the center, or even 160 degrees F which means brown the whole way through. We cannot guarantee your meat will be that juicy if you go above medium though, but it is your steak so your choice. Once you take the meat off the barbeque, the temperature will rise about 5 more degrees.
Ensure you are starting off with the best quality steaks you can get, since even the best chef will not be able to make a poor quality steak taste like a great one. It is worth spending a little more to ensure quality meat. After all, steak is not an everyday meal. Sirloin steak, or strip steak, is ideal for this recipe, although feel free to use filet mignon, T-bone, rump steak or another favorite if you prefer. With sirloin steak you get the best of both worlds though, since this steak is a tender choice, plus the fat content ensures it will be juicy and flavorful.
Very Important Tips for Barbequing Steak
If you are new to cooking steak on the barbeque, or you wish to brush up on your knowledge, it is vital to read this part! First of all, your steak must be at room temperature when it goes on to the barbeque. A steak that is cold from the refrigerator is going to seize up on the barbeque because of the sudden heat and this will toughen it. Second, do not be afraid of the garlic and pepper. These are the only flavors you are using so be generous with both. You can either mince the garlic and rub it over the steak, or consider rubbing the cut side of a raw garlic clove over the meat. Either way is good.
As for the pepper, choose from a mixture of cracked black and white peppercorns or else use freshly ground black pepper. If you have red peppercorns too you can use those. The more pepper you use the stronger the pepper flavor will be. A little olive oil rubbed over both sides of the meat helps to lock in the juices and keep it moist. The steak should be cooked for a few minutes on one side, or until the outside is a nice golden brown color, then you can flip it and do the other side. Keep cooking until it is done to your liking. Do not press down on the steak while it cooks, or you will be pressing out the juices.
- 2 sirloin steaks, at room temperature
- ⅓ cup cracked black and white peppercorns or ⅓ cup ground black pepper
- 2 tablespoons olive oil
- 1 minced small garlic clove
- Salt, to taste
- Prepare the barbeque for a medium-high heat.
- Pat the steaks dry using paper towels.
- Rub the garlic over both sides, then brush olive oil over them.
- Line a baking sheet with waxed paper, then spread the pepper over it.
- Press the steaks down in the pepper to coat both sides.
- Lightly salt both sides of each steak, then cook 4 inches from the heat or until browned.
- Flip the steak and cook for another 5 minutes or until the steak is done to your liking.
- These times are for medium-rare, so adjust them accordingly.
- Let the steaks rest away from the heat for 5 minutes, then serve.
Sirloin steak can be pan-fried, grilled or broiled, but cooking it over a smoky barbeque is a surefire way of getting the very best results. The amount of pepper you use is up to you, since it is your steak, but bear in mind pepper can sometimes be a gentle kick rather than something that makes your taste buds roar. Adjust the amount of garlic too if you want, or leave it off if you do not like garlic. The photo shows what the finished steak will look like. If you want those crisscross grill marks just rotate the steak 90 degrees halfway through cooking each side. Those juicy, cooked, vine-ripened tomatoes in the picture would make a tasty side dish for this, as would steak fries.
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