Back to Broiled Black Pepper Sirloin Steak All Reviews for Broiled Black Pepper Sirloin Steak - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 2 mh_1071_steak.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 2 mh_1071_steak.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

mh_1071_steak.jpg

mh_1071_steak.jpg

Ingredients

Ingredients

  • 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

Directions

Preheat oven to broil.

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.

Reviews (3)

 Add Rating & Review     36 Ratings   5 star values:        8    4 star values:        14    3 star values:        8    2 star values:        5    1 star values:        1

Reviews (3)

Add Rating & Review     36 Ratings   5 star values:        8    4 star values:        14    3 star values:        8    2 star values:        5    1 star values:        1

Add Rating & Review

36 Ratings 5 star values: 8 4 star values: 14 3 star values: 8 2 star values: 5 1 star values: 1

36 Ratings 5 star values: 8 4 star values: 14 3 star values: 8 2 star values: 5 1 star values: 1

36 Ratings 5 star values: 8 4 star values: 14 3 star values: 8 2 star values: 5 1 star values: 1

  • 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.

    Martha Stewart Member

    Rating: Unrated 06/06/2017

How far away from the broiler do I cook the steak?

Rating: Unrated

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.

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.

All Reviews for Broiled Black Pepper Sirloin Steak

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Broiled Black Pepper Sirloin Steak

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest