Cooking the perfect steak doesn’t have to be complicated or intimidating. TV chef James Martin has revealed a simple method that guarantees “succulent” beef every time using just three cupboard items. There’s no need for professional techniques or expensive equipment — just a hot pan, the right ingredients, and a few minutes of cooking.
Sharing his steak method alongside a delicious peppercorn sauce, the chef stated: “Elevate your steak night with this succulent Sirloin Steak with Peppercorn Sauce! Juicy, perfectly seared sirloin topped with a rich, creamy peppercorn sauce.”
How to make James Martin’s Sirloin Steak with Peppercorn Sauce
This steak recipe is said to serve two people, but is considered a family favourite on James Martin’s website. The three ingredients to make a succulent steak are oil, butter, and salt, so it is easy for anyone to make at home. Find out more below, or alternatively, you can discover the perfect cooking time so the steak is not chewy or rubbery by clicking here.
Ingredients
- Two 200g sirloin steaks
- 25ml of veg oil
- 25g of butter
- A pinch of table salt
For the sauce
- One teaspoon of Dijon
- One clove of garlic
- ½ shallot
- 50ml of brandy
- 200ml of veal stock
- One teaspoon crushed black peppercorns
- One teaspoon of green peppercorns
- 50ml of double cream
Method
Begin by heating a non-stick frying pan over high heat. Season the steaks with salt and pepper, drizzle with a little oil, and place them in the hot pan. Cook for about three minutes on one side, then flip and cook for another three minutes.
Add the butter, and when it starts to foam, spoon it over the steaks a few times. Remove the steaks from the pan and let them rest on a plate. Pour away any extra oil or butter from the pan.
When making the sauce, add a small knob of butter to the same pan and fry the shallot for about a minute. Pour in the brandy and carefully light it to burn off the alcohol. Add the stock and wine, then let it bubble until reduced by half.
Stir in the peppercorns and cream, and simmer until the sauce thickens and reduces by half again. Finish with a little butter to make it smooth and glossy. Serve the steaks with the sauce spooned over the top and a simple salad on the side.