A delightful recipe for a seared sirloin steak served with a rich and peppery cream sauce.
Combine the black pepper and sea salt on a plate.
Using freshly ground black pepper enhances the flavor profile of the steak.
Brush both sides of the sirloin steaks with olive oil.
Ensure the steaks are evenly coated with oil for a uniform sear.
Press the steaks into the seasoning mix, coating both sides.
Press firmly to ensure the seasoning adheres well to the steak.
Heat a non-stick frypan over high heat and sear the steaks for 3 minutes per side for medium-rare, or adjust the time to your preferred doneness.
Use a hot pan to achieve a nice crust on the steaks.
Remove the steaks from the pan and let them rest for 5 minutes.
Resting allows the juices to redistribute, making the steak more tender.
Add the heavy cream and sour cream to the pan, stirring to combine and picking up the browned bits. Cook for 2-3 minutes until the sauce thickens.
Scraping the pan's bottom incorporates the flavorful bits into the sauce.
Serve the steaks topped with the creamy pepper sauce.
Garnish with a sprig of parsley for a touch of color and freshness.
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