Grilled Sirloin, Bordelaise Sauce Recipe

Prepare steaks

Remove steaks from the refrigerator 30–45 minutes before grilling to come to room temperature. Pat dry with paper towels.

Season both sides of the steaks evenly with kosher salt and freshly ground black pepper. Rub with olive oil to coat.

Preheat a gas or charcoal grill to high heat (about 500°F / 260°C) or heat a cast-iron skillet over high heat until smoking hot.

If using a grill: place steaks on the hot grates. For 1 to 1 1/4-inch thick sirloin, grill 4–5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). If using a skillet: add 1 tablespoon butter and the crushed garlic; sear steaks 3–4 minutes per side, spooning butter and garlic over the steaks during the second minute of each side.

After searing/grilling, transfer steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute.

While the steaks rest (or begin earlier), make the Bordelaise. In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallots and cook, stirring, until softened and translucent, about 2–3 minutes — do not brown.

Add the cracked peppercorns, thyme sprigs, and bay leaf to the shallots and stir for 30 seconds to bloom the aromatics.

Pour in the dry red wine, increase heat to medium-high, and bring to a steady simmer. Reduce the wine, stirring occasionally, until it is reduced to about 2–3 tablespoons of liquid (approximately 10–12 minutes). This concentrates flavor and cooks off alcohol.

Add the beef demi-glace (or concentrated beef stock) and the optional chopped beef marrow to the reduced wine. Lower heat to medium and simmer gently until the sauce thickens slightly and coats the back of a spoon, about 6–8 minutes.

Remove and discard the thyme sprigs and bay leaf. Whisk in the remaining 1 tablespoon of cold cubed butter, one cube at a time, to finish and give the sauce a glossy sheen. Taste and season with coarse salt as needed (about 1/2 tsp) and additional cracked pepper if desired.

Keep the sauce warm over the lowest heat or transfer to a warm serving dish until ready to serve.

Slice the rested sirloin against the grain into 1/2-inch thick slices (if serving sliced) or leave whole.

Spoon 2–3 tablespoons of the warm Bordelaise sauce over each steak portion. Garnish with chopped fresh parsley and an optional lemon wedge on the side.

Serve immediately with your choice of sides (potatoes, roasted vegetables, or a simple salad).