Pan-Seared Sirloin, Oyster Sauce Reduction

1. 1

   On a clean kitchen towel, crack 4 teaspoons white peppercorns with a hammer or the flat side of a cleaver.

2. 2

   Press the cracked peppercorns into the top of each steak.

3. 3

   Melt 1/2 tablespoon of the butter in a large nonstick skillet.

4. 4

   Cook the steaks over high heat on each side until lightly caramelized.

5. 5

   Remove the steaks and keep warm.

6. 6

   Add the oyster sauce to the pan.

7. 7

   Bring to a boil.

8. 8

   Remove from the heat and whisk in the remaining butter, cut into small pieces.

9. 9

   The sauce will get creamy.

10. 10

    Slice the steaks thickly on the bias, or leave whole.

11. 11

    Pour the sauce over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.