Grilled Beef Steak with Peppercorn Sauce

Begin the grilled beef steak by taking the sirloin out of the fridge ideally 40 minutes ahead so it warms to room temperature and then cooks evenly all the way through. Pat the cuts thoroughly dry with paper towel, brush them with a thin layer of oil on all sides and season generously with coarse salt right before grilling.

Heat a grill pan until browning hot, until it starts to smoke. Lay the cuts on it and grill for 3 to 4 minutes per side for medium, depending on thickness. Use a thermometer to keep the internal temperature around 54 °C for medium rare and do not move them until a crust forms.

Toward the end of grilling, add the butter to the pan and continuously baste the meat with the melted juices by tilting the pan, so it gains shine, a beautiful color and a nutty aroma.

Transfer the finished cuts to a board, cover them loosely with foil and let them rest for 5 to 8 minutes. During the rest the juices redistribute evenly back into the fibers and the meat stays beautifully juicy.

Into the hot pan the meat was grilled in, scatter the coarsely crushed green peppercorns and saute them briefly in the drippings until fragrant. These browned juices on the bottom of the pan form the flavor base of the whole sauce.

Carefully pull the pan off the direct flame and pour in the brandy. Either flambe the contents briefly or let the alcohol cook off for about a minute, leaving only its gentle aroma and sweetness.

Pour in the beef stock and simmer over medium heat until the volume reduces by roughly half and the liquid thickens slightly.

Pour in the cream, stir in the cold butter and let the sauce bubble gently until it thickens enough to coat the back of a spoon. Finally season it with salt.

Serve the rested cuts topped with the warm peppercorn sauce. Roasted potatoes, fries or grilled seasonal vegetables go wonderfully with it.