The Ultimate Guide to Cooking the Perfect Steak with Smoky Flavor and Peppercorn Sauce

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There’s something undeniably satisfying about a perfectly cooked steak, especially when it’s infused with an intense smoky flavor and paired with a rich peppercorn sauce. While there are countless methods and opinions on how to achieve steak perfection, I’m here to show you my tried-and-true technique that never fails to deliver delicious results. We’ll cover everything from lighting your barbecue to preparing the peppercorn sauce, ensuring that every bite is as mouth-watering as the last. So grab your apron and let’s fire up the grill—you’re about to master the art of steak-making!

Setting Up Your Grill

Before we get into the details of steak preparation, it’s crucial to properly set up your grill. Whether you’re using a Big Green Egg or any other barbecue, the fundamental steps remain the same.

1. Prepare the Grill:
   • Open the grill and remove the grate in the center.
   • Fill the grill with lump charcoal, but not to the brim; just enough to create a flat, even layer.
2. Ignite the Charcoal:
   • Use Speedy lighters or any other fire starters you prefer. Place them in the middle of the charcoal.
   • Ignite them using a blowtorch to ensure a quick and thorough start.
3. Optimize Airflow:
   • After lighting the charcoal, replace the plate and shut the lid.
   • Open the vents at the top and bottom to facilitate oxygen flow, allowing the fire to grow and stabilize.
4. Preheat the Grill:
   • Heat the grill for about 15 minutes, aiming for a temperature of 240°C (464°F). This creates the ideal environment for cooking your steak.

Selecting and Preparing the Steak

Now, for the star of the show: a massive ribeye steak, which is also known as a scotch fillet with the bone in. This size steak, weighing around 1 kilogram (2.2 pounds), is perfect for our purpose.

1. Seasoning the Steak:
   • Drizzle olive oil on both sides of the steak, using it as a binder to help the seasoning adhere.
   • Generously apply salt to both sides and the edges of the steak. Don’t worry about over-salting; a steak this size needs it to ensure flavor penetrates deeply.
   • Add a touch of cracked black pepper for an additional layer of flavor.

Making the Peppercorn Sauce

While your grill is preheating, it’s a great time to prepare our delectable peppercorn sauce. This sauce is not only delicious but also incredibly simple to make.

1. Prepare the Ingredients:
   • Finely dice one shallot.
   • Crush and roughly chop 3 cloves of garlic.
   • Crush 10 grams of green peppercorns and 7 grams of black peppercorns, either using a mortar and pestle or a blender.
2. Cook the Sauce:
   • Heat a pan over medium-high heat and melt 2 tablespoons (28 grams) of unsalted butter until it begins to bubble.
   • Add the diced shallot with a pinch of salt and sauté for about 3-4 minutes until translucent and slightly golden.
   • Add the garlic and sauté for an additional minute.
   • Deglaze the pan with 60ml (1/4 cup) of brandy or cognac, or substitute with beef/chicken/vegetable stock if avoiding alcohol.
   • Allow it to reduce by two-thirds, then add another 60ml (1/4 cup) of beef stock and reduce again by two-thirds.
   • Stir in 125ml (1/2 cup) of thickened cream and the crushed peppercorns, followed by salt to taste. Simmer on low for 3-4 minutes until thickened, then set aside.

Cooking the Steak

With the grill heated and your sauce ready, it’s time to cook the steak to perfection.

1. Grill the Steak:
   • “Burp” the grill a couple of times to allow smoke and heat to escape slowly.
   • Place the steak on the grill and close the lid, maintaining a steady temperature of 240°C (464°F).
   • Flip the steak every 6-7 minutes to ensure an even crust and prevent charring.
   • Use a wireless thermometer to track the internal temperature, aiming for 48°C (118°F) for rare or slightly higher for medium rare.
2. Rest the Steak:
   • Once the steak reaches your desired internal temperature, remove it from the grill and rest it on a wire rack for about 10 minutes. This allows the juices to redistribute and the temperature to rise slightly.

Serving the Steak

Finally, it’s time to slice and enjoy your perfectly cooked steak.

1. Slice the Steak:
   • Remove the bone for easy slicing.
   • Cut the steak into strips against the grain to ensure tenderness.
2. Plate and Serve:
   • Arrange the slices on a serving platter.
   • Don’t forget the peppercorn sauce, drizzling it generously over the steak or serving it on the side for dipping.

The Final Bite

There’s nothing like slicing into a perfectly cooked, smoky, and juicy steak. The combination of the tender meat and the bold flavors from the peppercorn sauce is a culinary experience worth savoring. Remember, the key to a great steak is quality ingredients and careful attention to cooking techniques. Try this method next time you’re grilling, and you may never look at steak the same way again.

Happy grilling!

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