Things You'll Need
Bring the steak out of the refrigerator one hour before you plan on cooking. The steak should be at room temperature.
Preheat the oven to 375 degrees Fahrenheit. Rub the sirloin tip steak with olive oil. Put an oven-proof skillet on the stove and turn it on high. When a drop of water skitters off the pan it's ready. If the pan isn't hot enough, the outside of the steak won't sear but bubble in its own juices.
Place the steak in the skillet using tongs. Wait one minute and peek underneath the first steak you placed in the pan. If it's a rich brown color, you're ready to turn them over. If not. let the steaks continue to sear. It shouldn't take more than three minutes, maximum.
Turn the steak over. Place the pan in the oven. The steak should be done to medium rare in about 10 minutes. Insert an instant read meat thermometer into one of the steaks
to ensure it's done to your preference. A medium rare steak will be more tender than medium or well-done. Rare is 125 degrees Fahrenheit and medium rare to medium is 135 degrees Fahrenheit to 145 degrees Fahrenheit.
Remove the steak and cover loosely with foil. Put 1/2 cup to 1 cup of wine in the skillet. Place back on the stove on high heat until the wine reduces by half. Remove from the heat. Add several gratings of black pepper and 2 tbsp. of butter. Whisk the butter into the wine. The wine will thicken and become a glossy sauce. Serve over the steak or as a dipping sauce.
Cut the steak at an angle. Sometimes this is called cutting it against the grain or on a bias. Hold the sirloin tip steak with a fork on the cutting board. Hold the knife at one end at a 45-degree angle. Cut strips of the steak maintaining the 45 degree angle. This makes the steak taste more tender.