Instructions

1. Grind about 1/2 cup of black peppercorns in a mortar and pestle until very coarse for each sirloin tip. You can grind the peppercorns with a mill, but use the coarsest setting. The peppercorns need just a few grinds past the cracked stage to form a good crust.

2. Pour the ground peppercorns in an even layer in a shallow dish and heat a heavy-bottomed saute pan or cast-iron skillet over medium-high heat. Heat the oven to 350 degrees Fahrenheit.

3. Season the sirloin tip on both sides with sea salt to taste, crushing it between you fingers as you sprinkle it over the meat. You can use coarse kosher salt, but sea salt forms a better crust.

4. Lay the sirloin tip fat-cap-side up in the crushed peppercorns and firmly press it down with your hand so they adhere to the meat.

5. Lay the sirloin tip peppercorn-crust side down in the pan when you see the oil slightly ripple or glimmer. Sear the peppercorn-side of the sirloin tip for about three minutes, without moving or lifting it.

6. Turn the sirloin tip over in the pan with a spatula or tongs. If you use tongs, grab just enough of the tip to turn it over safely so you won't disturb the crust.

7. Cook the fat-cap side of the sirloin tip for about 3 minutes. If you're using a cast-iron skillet, place the skillet in the oven, with the steak in it. If you're not using a cast-iron skillet, transfer the sirloin tip to a shallow dish and place it in the oven.

8. Roast the sirloin tip, peppercorn-crust side up, about 20 minutes per pound for a medium-rare center, or when it reaches an internal temperature of 130 F. The irregular shape of sirloin tip allows the outside edges to cook to medium-well and the area just inside the edges cook to medium, while the center stays medium-rare. Insert a meat thermometer in the side of the sirloin tip to check the temperature, if needed.

9. Remove the skillet or dish and cover the sirloin tip loosely with foil. Let the meat rest for 5 to 7 minutes before cutting into it.