Ingredients:

  • 2 (6-8 oz/170-225g) sirloin steaks
  • 1 tablespoon/15ml olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon/15g unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon/15ml freshly ground black pepper (coarse grind preferred)
  • 1/2 cup/120ml beef broth (low sodium)
  • 2 tablespoons/30ml soy sauce (low sodium)
  • 1 tablespoon/15ml Worcestershire sauce
  • 1 teaspoon/5ml honey
  • 1 teaspoon/5ml cornstarch
  • 2 teaspoons/10ml cold water
  • 1 tablespoon/15ml oyster sauce (optional)

Instructions:

  1. Pat the steaks dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the large skillet over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare.
  3. Remove steaks from skillet and let rest for at least 5 minutes before slicing. Tent loosely with foil.
  4. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  5. Add freshly ground black pepper to the skillet and cook for 1 minute, stirring constantly, to release its aroma.
  6. Pour in beef broth, soy sauce, Worcestershire sauce, and honey. Bring to a simmer.
  7. Stir in the cornstarch slurry. Simmer for 2-3 minutes, or until the sauce thickens. Stir in oyster sauce if using. This will make the black pepper sauce
  8. Slice the rested steaks against the grain into thin strips.
  9. Add the sliced steak to the black pepper sauce and toss to coat. Serve immediately.