The ultimate guide to crafting a perfectly seasoned, smoky ribeye steak paired with a rich, homemade peppercorn sauce begins here. This step-by-step tutorial will walk you through every detail, from firing up your barbecue and preparing the sumptuous sauce to achieving that impeccable medium-rare finish that steak lovers dream about. Whether you’re an experienced grill master or new to the world of outdoor cooking, this guide ensures you’ll serve up a steak that’s bursting with flavor and tenderness. Ready your taste buds and your grill—let’s dive into the secrets of steak perfection!
Lighting the Barbecue
Lighting your barbecue is the first crucial step in this culinary endeavor. Begin by opening up your Big Green Egg or barbecue and removing the grate in the center. Fill the egg with lump charcoal, spreading it out evenly to ensure a flat surface. My preferred method of igniting the charcoal is using speedy lighters; just push them into the charcoal and light them up with a blowtorch. After igniting, replace the plate, close the lid, and open the vents on both the top and bottom. This setup allows oxygen to flow through the bottom and out the top, creating an ideal atmosphere for the fire to grow. Let this heat for about 15 minutes, aiming for a temperature of 240°C (464°F).
Preparing the Ribeye Steak
Preparing the star of the show, the ribeye steak, begins with selecting a high-quality cut. For this guide, I’m using a massive 1-kilogram (2.2 pounds) ribeye with the bone in. This cut, known as a Scotch fillet, is perfect for achieving a rich flavor and tender texture.
Ingredients for Peppercorn Sauce
- One shallot
- Three cloves of garlic
- 10 grams of green peppercorns
- 7 grams of black peppercorns
- 28 grams (2 tablespoons) of unsalted butter
- 60 ml (¼ cup) of brandy or cognac (beef, chicken, or vegetable stock can substitute)
- 60 ml (¼ cup) of beef stock
- 125 ml (½ cup) of thickened cream (whipping or heavy cream)
- Salt to taste
Preparing the Peppercorn Sauce
Start by finely dicing the shallot. Slice off the ends, halve it, peel, and then chop into small pieces. Next, crush and chop the garlic cloves. This releases the allicin compound, enhancing the garlic’s robust flavor. For the peppercorns, drain the 10 grams of green peppercorns from their brine, and combine them with the 7 grams of black peppercorns. Crush them into a paste using a mortar and pestle. If you don’t have one, you can use cracked black pepper and finely chop the green peppercorns or blend them.
To cook the sauce, place a pan over medium-high heat and melt 28 grams of unsalted butter until it starts to bubble. Add the shallots and a sprinkle of salt, sautéing for 3-4 minutes until they become translucent and slightly golden. Incorporate the chopped garlic, sautéing for an additional minute. Deglaze the pan with 60 ml of brandy or cognac, or your preferred substitute. Let it reduce by two-thirds before adding another 60 ml of beef stock. Again, reduce the liquid by two-thirds. Finally, add 125 ml of thickened cream and the crushed peppercorn mixture, seasoning with salt to taste. Simmer for 3-4 minutes until thickened, then set aside.
Preparing and Cooking the Steak
Rub a couple of teaspoons of olive oil on both sides of the ribeye, serving as a binder for the seasoning. Generously season with salt and cracked black pepper. Given the steak’s size, the abundant salt ensures the seasoning penetrates thoroughly.
Cook the steak using a wireless thermometer to monitor its internal temperature accurately. When the barbecue reaches the desired heat, open it slowly to allow smoke to escape, then place the steak inside, maintaining a temperature of 240°C (464°F). Flip the steak every 6-7 minutes to develop an even crust. This method prevents charring and ensures a uniform cook. For a steak of this size, it typically takes about 20-25 minutes, flipping 3-4 times.
Once the steak reaches an internal temperature of 48°C (118°F), it’s time to rest. Place it on a wire rack to allow juices to drip off, which can be added to your sauce later. Rest the steak for about 10 minutes; during this period, the temperature will rise by 5-6°C, achieving a medium-rare doneness.
Serving
After resting, remove the bone and slice the steak across the grain. This technique breaks up muscle fibers, resulting in a tender bite. The visual appeal of the sliced steak, coupled with its incredible aroma, is irresistible. Pair it with the rich peppercorn sauce for a flavor-packed meal.
This method showcases the importance of quality ingredients and precise techniques. The combination of a perfectly cooked ribeye and a robust peppercorn sauce is a testament to the art of grilling. Try it yourself, and you’ll see that achieving steak perfection is not just about following a recipe but embracing the process with passion and attention to detail.
If you found this tutorial helpful, don’t forget to hit the like button, leave a comment, and subscribe for more culinary guides. Happy grilling!
