This is a French recipe and is usually served in the best restaurants. Poivre is the French word for pepper. This recipe serves four to six.
4 lbs. boned sirloin steak, cut about 1-1/2” thick
2 T. freshly cracked whole peppercorns
3/4 t. salt
Very simple procedure: Press cracked black pepper into both sides of meat with palm of hand. Let steak stand at room temperature for about half an hour. Lightly grease a 10- or 12-inch cast iron skillet. Sprinkle with salt and place over high heat until salt begins to brown. Add steak and cook 8-10 minutes on each side. Serve.
With this recipe The Kitchen Mouse enjoys impressing his guests by flaming the dish with brandy just before serving.