Bulgogi-Style Steak au Poivre

Ingredients

• 2 8 oz each beef sirloin steaks
• 2 tbsp, coarsely crushed mixed peppercorns (black, green, pink)
• 1/2 grated Korean pear
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 3 cloves, minced garlic
• 1 tsp toasted sesame oil
• 2 tbsp unsalted butter
• 1/4 cup beef broth
• 1 tbsp neutral oil
• 1 tbsp each, for garnish sesame seeds and sliced scallions(optional)
• 1 tsp kosher salt

Instructions

1. 1

   Pat steaks dry, season lightly with salt, and press crushed peppercorns onto both sides. Rest at room temperature 15 minutes while you prep.

2. 2

   Grate the pear and whisk with soy sauce, brown sugar, garlic, and sesame oil to make the sauce base.

3. 3

   Heat oil in a heavy skillet over medium-high until shimmering. Sear steaks 4-5 minutes per side for medium-rare (130°F internal). Transfer to a plate and tent with foil.

4. 4

   Pour off excess fat, add beef broth and the pear-soy mixture, and simmer 3-4 minutes, scraping up browned bits, until slightly thickened.

5. 5

   Swirl in butter off heat, return steaks and any juices to the pan to coat for 1 minute, then slice and serve topped with sauce, sesame seeds, and scallions.