Pan-Seared Sirloin Steaks with Creamy Black Pepper-Tarragon Pan Sauce
By Matthew FairmanPublished on February 26, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
Steaks
4 (8- to 10-ounce) boneless top sirloin steaks, 1 inch thick, trimmed1 tablespoon kosher salt 1 ½ teaspoons pepper 1 tablespoon vegetable oilSauce
1 tablespoon unsalted butter 1 shallot, minced1 garlic clove, minced1 teaspoon coarsely ground pepper ¼ teaspoon kosher salt ¼ cup brandy ¾ cup heavy cream 1 tablespoon chopped fresh tarragon 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustardBefore You Begin
We do not recommend making this recipe with steaks thinner than 1 inch, but thicker steaks can be used. If using thicker steaks, just continue to cook them, flipping every 2 minutes, until they register 125 degrees (for medium-rare). Top sirloin steaks are commonly sold as larger steaks (about 1 pound each) that serve two people. If you can find only larger steaks, buy two steaks and cut them in half crosswise to make four steaks that are about 8 ounces each. You can substitute fresh thyme for the tarragon, if desired.
Instructions
- Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer steaks to prepared rack, tent with aluminum foil, and let rest for 10 minutes.
- Melt butter in now-empty skillet over medium heat. Add shallot, garlic, pepper, and salt and cook until shallot is softened, about 2 minutes.
- Off heat, add brandy. Return skillet to medium heat and cook until nearly evaporated, about 1 minute. Add cream and bring to simmer. Cook until slightly thickened, about 3 minutes. Off heat, stir in tarragon, Worcestershire, and mustard. Slice steaks and serve with sauce.
for the steaks
for the sauce
Time
40 minutesYield
Serves 4Ingredients
Steaks
Sauce
Ingredients
Steaks
Sauce
Ingredients
Steaks
Sauce
Why This Recipe Works
We wanted juicy, perfectly cooked steaks with a nice seared-on crust, and we wanted to serve them with a rich, delicious pan sauce. Many cooks will tell you that the key to a truly magnificent pan sauce is the fond: those browned, caramelized bits that stick to the skillet floor. But we wanted the flavorful browning to stay on the meat rather than stick to the pan, so we pulled out our nonstick skillet instead. Sirloins made for an affordable choice with plenty of beefy flavor that stood up well to a boldly flavored sauce. Choosing relatively thick (1 inch or thicker) steaks and flipping them every 2 minutes yielded beautiful browned steaks with a minimal gray band and a juicy medium-rare interior. While the steaks rested (on a wire rack to protect the crust from being washed off by the juices), we built a quick pan sauce that relied on flavorful ingredients. This silky sauce gets a kick from brandy, is smoothed out by luxe cream, and is accented with licorice-y tarragon and the bite of black pepper.
Before You Begin
We do not recommend making this recipe with steaks thinner than 1 inch, but thicker steaks can be used. If using thicker steaks, just continue to cook them, flipping every 2 minutes, until they register 125 degrees (for medium-rare). Top sirloin steaks are commonly sold as larger steaks (about 1 pound each) that serve two people. If you can find only larger steaks, buy two steaks and cut them in half crosswise to make four steaks that are about 8 ounces each. You can substitute fresh thyme for the tarragon, if desired.
Instructions
- Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer steaks to prepared rack, tent with aluminum foil, and let rest for 10 minutes.
- Melt butter in now-empty skillet over medium heat. Add shallot, garlic, pepper, and salt and cook until shallot is softened, about 2 minutes.
- Off heat, add brandy. Return skillet to medium heat and cook until nearly evaporated, about 1 minute. Add cream and bring to simmer. Cook until slightly thickened, about 3 minutes. Off heat, stir in tarragon, Worcestershire, and mustard. Slice steaks and serve with sauce.
for the steaks
for the sauce
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