A flavorful and juicy sirloin steak recipe enhanced with a rich peppercorn butter sauce.
Lightly score the edges of the steaks at 1-inch intervals to prevent curling during cooking.
Scoring the edges helps the steak cook evenly and prevents it from curling up.
Preheat your grill or broiler to medium-high heat.
Ensure the grill or broiler is hot before placing the steaks to achieve a good sear.
In a small saucepan, combine the butter, parsley, onion, Worcestershire sauce, black pepper, and dry mustard. Heat over low heat, stirring continuously, until the butter is melted and the ingredients are well combined.
Stirring continuously prevents the butter from burning and ensures a smooth sauce.
Reserve a quarter of the butter sauce for serving.
Reserving some sauce ensures you have a fresh drizzle for serving.
Place the steaks on the grill or broiler and brush them with the butter sauce.
Brush the steaks generously to enhance their flavor.
Cook the steaks for about 6 minutes per side for medium doneness, basting frequently with the butter sauce.
Use a meat thermometer to check the internal temperature for your preferred doneness.
Transfer the cooked steaks to a serving platter and let them rest for 5 minutes.
Resting allows the juices to redistribute, making the steak more tender.
Slice the steaks thinly across the grain and drizzle with the reserved butter sauce before serving.
Slicing against the grain ensures the steak is tender and easy to chew.
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