Perfect Steak and Peppercorn Sauce: Ultimate Guide to a Smoky, Juicy Ribeye

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If you’ve ever wondered how to achieve that perfect, smoky, melt-in-your-mouth steak right in your own backyard, you’re in for a treat. Today, we’re diving into the art of cooking a massive ribeye steak on a Big Green Egg or your favorite barbecue, paired with an irresistibly creamy peppercorn sauce. Whether you’re a seasoned grill master or a novice just starting out, this guide will walk you through every step, from prepping your grill to slicing that tender, juicy steak that will leave your taste buds singing. So, fire up those coals, gather your ingredients, and get ready to take your steak game to a whole new level.

Setting Up the Grill

1. Remove the Center Grate:

   Open up your Big Green Egg and take out the center grate. This will make it easier to add and spread the lump charcoal evenly.

2. Fill with Lump Charcoal:

   Fill the egg with lump charcoal, spreading it out so it’s nice and flat. You don’t need to fill it all the way, just enough to cover the bottom well.

3. Light the Charcoal:

   Use Speedy lighters by inserting them into the middle of the charcoal bed for an easy light. Everyone has their own method for lighting charcoal, but placing them centrally ensures an even burn. Additionally, a blowtorch can help get the charcoal on fire quickly.

4. Reassemble and Preheat:

   Once the charcoal is lit, replace the center grate and close the lid. Open the vents on both the top and bottom of the grill to allow air to flow through, which feeds the fire and helps it grow. Let the grill heat for about 15 minutes or until it reaches about 240°C (464°F).

Preparing the Steak

For this recipe, we’re using a ribeye weighing around 1 kilogram (2.2 pounds), known for its rich marbling and flavor.

1. Season the Steak:

   Start by drizzling a couple of teaspoons of olive oil on both sides of the steak. This helps the seasoning stick and also enhances the smoky flavor. Liberally apply salt to both sides as well as the edges. A steak of this size can handle quite a bit of salt to ensure the flavor penetrates deeply. Add cracked black pepper for additional flavor, though you might need to be cautious of the wind if you’re grilling outdoors.

2. Temperature Monitoring:

   Use a wireless thermometer to keep track of the steak’s internal temperature throughout the cooking process. This ensures perfect cooking every time.

Cooking the Steak

1. Initial Setup:

   Once the grill is preheated, burp it by opening the lid slightly to allow the initial burst of smoke and heat to escape without overwhelming you. Place the steak directly on the center grate and close the lid.

2. Grill Management:

   Maintain the grill temperature at around 240°C (464°F) by adjusting the top and bottom vents.

3. Flipping the Steak:

   Flip the steak every 6 to 7 minutes. Flipping frequently helps achieve an even crust and prevents charring on one side. A steak this size will typically take around 20 to 25 minutes to cook.

4. Target Internal Temperature:

   Aim for an internal temperature of 48°C (118°F) for rare to medium-rare. Remember, the steak will continue to cook slightly while resting.

Resting the Steak

1. Resting:

   Place the steak on a wire rack for 8 to 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.

2. Slice Across the Grain:

   After resting, slice the steak across the grain. This breaks up the muscle fibers, resulting in a more tender bite.

Making the Peppercorn Sauce

Now, let’s move on to the delectable peppercorn sauce:

Ingredients

• 1 shallot, finely diced
• 3 cloves of garlic, minced
• 10 grams of green peppercorns (drained if in brine)
• 7 grams of black peppercorns
• 2 tablespoons (28 grams) of unsalted butter
• 60 ml (1/4 cup) of brandy or cognac (optional)
• 60 ml (1/4 cup) of beef stock
• 125 ml (1/2 cup) of thickened cream (whipping or heavy cream)
• Salt to taste

Cooking the Sauce

1. Place a pan on medium-high heat and melt the unsalted butter until it begins to bubble.
2. Add the diced shallot and a sprinkle of salt. Sauté for 3 to 4 minutes until translucent with a golden hue.
3. Mix in the minced garlic and sauté for another minute to caramelize and enhance its flavor.
4. Deglaze the pan with brandy or cognac, letting it reduce by two-thirds.
5. Add the beef stock and reduce again by two-thirds.
6. Stir in the thickened cream and the crushed peppercorns.
7. Simmer on low heat for 3 to 4 minutes until the sauce thickens to a creamy consistency.

Serving

1. Final Touch:

   Once the steak is sliced, pour any resting juices into the peppercorn sauce for added flavor. Arrange the steak slices on a platter and serve with the peppercorn sauce drizzled over or on the side.

Enjoying the Feast

All that’s left is to dig in. The rich, smoky flavor of the perfectly cooked steak paired with the creamy, spicy kick of the peppercorn sauce guarantees a dining experience like no other. Remember, good quality ingredients make a world of difference, so don’t skimp on your steak choice.

This comprehensive guide ensures that you’ll impress friends, family, or simply yourself with a steak dinner that’s cooked to perfection. So, go ahead, fire up that grill, and elevate your steak game today!

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