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Pan-Seared Sirloin, Oyster Sauce Reduction

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“This is more a sauce guide than a steak "how-to" which assumes you know how long to cook the steaks to your desired doneness.”

Ingredients Nutrition

  • 4 (12 ounce) top sirloin steaks or 4 (12 ounce) New York strip steaks
  • 3 12 tablespoons unsalted butter, cold
  • 3 tablespoons chinese oyster sauce
  • 4 teaspoons white peppercorns


  1. On a clean kitchen towel, crack 4 teaspoons white peppercorns with a hammer or the flat side of a cleaver. Press the cracked peppercorns into the top of each steak.
  2. Melt 1/2 tablespoon of the butter in a large nonstick skillet. Cook the steaks over high heat on each side until lightly caramelized. Remove the steaks and keep warm.
  3. Add the oyster sauce to the pan. Bring to a boil. Remove from the heat and whisk in the remaining butter, cut into small pieces. The sauce will get creamy.
  4. Slice the steaks thickly on the bias, or leave whole. Pour the sauce over the top.

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