Ingredients:
2 10-ounce top sirloin steaks
1 cup freshly ground black pepper (½ cup per steak) – coarse setting best
Kosher salt
2 tablespoons olive oil (1 tablespoon per steak)

To garnish:
1 red onion, thinly sliced
Capers
Horseradish Cream Sauce

Directions:
Preheat oven to 350 degrees.

Lightly sprinkle each steak with salt. Spread the pepper onto a plate or baking dish and press the steak into the pepper on all sides until coated.

Heat a pan over high heat until hot, then the add olive oil. Let the oil become hot then place the steak in the pan. If your pan allows, you may cook more than one steak at a time. Sear the steak for two minutes on all four sides, then remove meat from pan, transfer to a baking sheet, and bake in the oven at 350°F.

For medium rare (the ideal temperature for this recipe), keep in the oven for 3-4 minutes until the center reaches an internal temperature of 130 degrees (use a meat thermometer for accuracy).

Immediately refrigerate until cool enough to wrap each steak in plastic, and return to the refrigerator for at least 3 hours, or overnight if possible. This dish can be prepared up to 2 days in advance.

Within two hours prior to serving, carve the meat as thinly as possible and place onto serving platter. Cover the platter with plastic wrap and refrigerate until ready to serve. Garnish with thinly sliced red onions (cut into rings) and capers, and serve with horseradish cream sauce on the side.