The Asiago Peppercorn Sirloin from Ruby Tuesday features a tender, juicy sirloin steak encrusted with cracked black peppercorns and melted Asiago cheese, garnished with fresh herbs and served sizzling hot, delivering a bold, savory flavor with a perfectly seared crust.
Equipments
- Grill or grill pan
- Meat tenderizer
- Tongs
- Chef’s knife
- Cutting board
- Cheese grater
- Oven-safe skillet or cast iron pan
- Meat thermometer
- Serving platter
Ingredients
- 1 lb (450g) sirloin steak
- 2 tablespoons cracked black peppercorns
- 1/2 cup grated Asiago cheese
- 1 tablespoon olive oil
- Salt
- 1 tablespoon butter
- 1 tablespoon chopped fresh herbs (such as parsley or chives)
When selecting your sirloin steak, choose a cut with good marbling to ensure tenderness and juiciness after cooking. Use freshly cracked black peppercorns for a more intense and aromatic flavor compared to pre-ground pepper. Grate your Asiago cheese just before cooking to maintain its creamy texture and enhance meltability over the steak. Season your steak with salt and olive oil prior to searing to build a flavorful crust that locks in moisture. The Asiago Peppercorn Sirloin from Ruby Tuesday copycat menu offers a rich, bold taste through its seared peppercorn crust and melted Asiago cheese topping, making it a satisfying dish you can recreate at home.
Instructions
- Instructions:
- Preheat grill or grill pan to medium-high heat.
- Pat sirloin steak dry with paper towels.
- Lightly tenderize steak with meat tenderizer if desired.
- Season steak generously with salt on both sides.
- Press cracked black peppercorns firmly onto both sides of the steak.
- Drizzle steak with olive oil to coat.
- Heat oven-safe skillet or cast iron pan over high heat.
- Place steak in hot skillet; sear for 2-3 minutes per side until crust forms.
- Top steak with grated Asiago cheese.
- Transfer skillet to a preheated oven (400°F / 200°C) for 3-5 minutes, until cheese is melted.
- Remove steak from oven and top with butter.
- Let steak rest for 5 minutes on cutting board.
- Slice steak, garnish with chopped fresh herbs.
- Serve immediately on a warm serving platter.
Substitution
The Asiago Peppercorn Sirloin from Ruby Tuesday copycat recipe offers a rich combination of cracked black peppercorns and Asiago cheese, creating a robust and savory crust on a tender sirloin steak. If Asiago cheese is unavailable, you can substitute it with Parmesan or Pecorino Romano to maintain the sharp, nutty flavor profile. Use a meat thermometer to ensure your steak reaches your preferred doneness without overcooking, especially when searing the peppercorn crust. When fresh herbs are out of reach, dried parsley or chives can provide a similar aromatic finish; adjust quantities as dried herbs are more concentrated. Your cooking process may be enhanced by allowing the steak to rest five minutes post-cooking to lock in juices and flavor.
Tips
Make sure to pat your sirloin steak completely dry before seasoning to ensure a perfect sear and crust formation. Use a meat thermometer to check the internal temperature, aiming for about 130degF (54degC) for medium-rare doneness. When pressing cracked black peppercorns onto the steak, apply firm, even pressure to help the pepper stick and create a flavorful crust. Allow your steak to rest for at least 5 minutes after cooking to let the juices redistribute, ensuring a juicy and tender bite.
Nutritions
The Asiago Peppercorn Sirloin provides a rich source of protein from the 1 lb sirloin steak, supporting muscle repair and growth. Asiago cheese contributes calcium and vitamin D, vital for bone health, while the black peppercorns offer antioxidants that may aid digestion. Olive oil and butter supply healthy fats that enhance flavor and help absorb fat-soluble vitamins. You can enjoy a balanced combination of macronutrients and essential micronutrients in this boldly flavored dish.
Storage
For optimal freshness, store any leftover Asiago Peppercorn Sirloin tightly wrapped in aluminum foil or an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to preserve the steak's juicy texture and melted cheese. Your careful storage ensures that the bold flavors and tender quality remain enjoyable for your next meal.
Variation or Alternatives
For a variation, swap Asiago cheese with Parmesan or Gruyere for a different flavor profile while maintaining a rich, melty topping. You can replace cracked black peppercorns with a blend of crushed pink peppercorns and coriander seeds to introduce a floral and citrusy note. Try marinating the sirloin in a mixture of olive oil, garlic, and rosemary before cooking to enhance tenderness and add aromatic depth. To ensure juiciness, monitor the internal temperature with a meat thermometer, aiming for 130degF (54degC) for medium-rare doneness.
Allergies
The Asiago Peppercorn Sirloin contains dairy from the Asiago cheese and butter, which could trigger allergic reactions in individuals with lactose intolerance or a milk allergy. Cracked black peppercorns may also cause sensitivity in people prone to spice allergies. You should carefully check ingredient labels and consult your healthcare provider if you have known food allergies.
Why this recipe?
The Asiago Peppercorn Sirloin at Ruby Tuesday is loved for its tender, juicy sirloin steak topped with rich Asiago cheese and a bold peppercorn sauce that perfectly balances creamy and spicy flavors. Its carefully crafted seasoning enhances the natural beef taste, making each bite flavorful and satisfying. Recreating this dish at home allows you to customize the peppercorn intensity and use fresh, high-quality ingredients for a restaurant-level experience. Your homemade version delivers the same indulgent taste with the convenience and personalization of cooking in your own kitchen.