James Martin shared a simple method for cooking the perfect steak at home
Preparing the ideal steak needn’t be complex or daunting. Television chef James Martin has shared a straightforward technique that ensures “succulent” beef every single time using merely three store cupboard essentials. There’s no requirement for expert methods or costly kit – simply a heated pan, the correct ingredients, and a few minutes of preparation.
Revealing his steak approach alongside a mouth-watering peppercorn sauce, the chef declared: “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 reportedly feeds two individuals, but is regarded as a household favourite on James Martin’s website. The three components needed to create a tender steak are oil, butter, and salt, making it simple for anyone to prepare at home.
Discover more below, or alternatively, you can learn the ideal cooking duration so the steak isn’t tough 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
- 1⁄2 shallot
- 50ml of brandy
- 200ml of veal stock
- One teaspoon crushed black peppercorns
- One teaspoon of green peppercorns
- 50ml of double cream
Method
Start by heating a non-stick frying pan on high heat. Season the steaks with salt and pepper, drizzle with a bit of oil, and place them in the hot pan.
Sear for roughly three minutes on one side, then flip and sear for another three minutes. Add the butter, and when it begins to froth, spoon it over the steaks a few times.
Remove the steaks from the pan and let them rest on a plate. Discard any excess oil or butter from the pan.
For 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 ignite it to burn off the alcohol.
Add the stock and wine, then let it bubble until reduced by half. Mix 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 ladled over the top and a simple salad on the side.