Griddled Sirloin Steak with Original Sea Pepper


20 mins

Serves 4



4 sirloin steaks approx 180g each
100g butter
1 to 2 teaspoons Original Sea Pepper
Sunflower oil for brushing on the steaks
800g Maris Piper potato, peeled
3 to 4 sprigs Rosemary
4 – 6 garlic cloves with skin left on crushed but left whole,
3 tablespoons olive oil for frying


Surf and turf with a twist! Take your pick....This recipe is great with any of our Seaweed Seasonings, we’ve used our Original Sea Pepper here. The butter would also work nicely with grilled mushrooms or scallops, or even as an alternative to garlic bread.

Griddled Sirloin Steak with Original Sea Pepper


  • Put the butter, egg yolks and 1 tbsp of water in a heavy based saucepan over a very low heat, whisking all the time.
  • Mash the Original Sea Pepper into the butter with a fork until thoroughly mixed in.
  • Put the butter into a piece of cling film and form into a sausage shape about the diameter of a 50p piece. Wrap it in the cling film and put in the fridge to keep chilled.
  • Put the potatoes into a pan of salted, boiling water and cook until just tender. Drain and leave to cool slightly before dicing into 2cm chunks.
  • Heat some olive oil in a frying pan and then add the diced potatoes. Leave to brown for a few minutes on each side. Once the potatoes are nearly cooked, add a sprig of rosemary and 2 cloves of the garlic. (You may need to do this in 2 or 3 batches so that you do not over fill the pan.)
  • Put the potatoes onto kitchen roll to drain excess oil and season with Cornish Sea Salt. Keep warm in the oven until you are ready to serve.
  • Heat a griddle pan on a medium to high heat. Brush the steaks with a little sunflower oil. When the pan is hot add the steaks and leave to sear for 2 to 4 minutes on each side, depending on how you like the steak cooked.
  • Serve the steak with a slice of the Sea Pepper butter on top with the sautéed potatoes.

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