Pan-Seared Sirloin, Oyster Sauce Reduction

Name: Pan-Seared Sirloin, Oyster Sauce Reduction
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4 serving(s)
Ingredients: 4 (12 ounce) top sirloin steaks or 4 (12 ounce) New York strip steaks; 3 1/2 tablespoons unsalted butter, cold; 3 tablespoons chinese oyster sauce; 4 teaspoons white peppercorns

Submitted by Sandi From CA

"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."

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Ready In:: 12mins
Ingredients:: 4
Serves:: 4

ingredients

4 (12 ounce) top sirloin steaks or (12 ounce) New York strip steaks
3 ¹⁄₂ tablespoons unsalted butter, cold
3 tablespoons chinese oyster sauce
4 teaspoons white peppercorns

directions

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.
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.
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.
Slice the steaks thickly on the bias, or leave whole. Pour the sauce over the top.