- 2 lbs sirloin steak
- 2 tbsp olive oil, divided
- 3 tbsp whole peppercorns, pulverized in food processor (coarse grind)
- 2 tsp kosher salt
- 1 cup red wine
- 1/4 cup cream (you can substitute with coconut milk if dairy free)
- salt + pepper to taste
Rub sirloin steak liberally with 1 tbsp olive oil.
Sprinkle both sides of steak with salt.
Place pulverized peppercorns in bottom of shallow dish; cover steak with thin layer of pepper.
Pour remaining tbsp oil in frying pan; place on medium-high heat.
Once pan is hot, place steak in pan and don't move it for 4 minutes. Allow it to get a good sear. Flip steak and cook for another 4 minutes for a medium to medium-rare temperature. Cook longer if desired.
Remove steak and cover with piece of aluminum foil until ready to eat (this is to keep warm + juicy). Allow to set for at least 5 minutes.
Deglaze pan with cup of wine. Cook on medium heat until liquid is reduced by half. Turn off stove and gently stir in cream. Add more salt + pepper to taste, if needed.
Slice steak against the grain and drizzle with sauce. Serve immediately.