There’s something undeniably satisfying about a perfectly cooked steak, especially when paired with a rich and aromatic peppercorn sauce. Whether you’re a seasoned grill master or a novice cook, mastering the art of steak preparation is a culinary milestone. Today, I’m going to take you through my tried-and-true method for achieving that mouthwatering smoky flavor, as well as how to make a delectable peppercorn sauce that complements the steak beautifully. From igniting your Big Green Egg or barbecue to the perfect doneness of a massive 2.2 lb ribeye, this step-by-step guide ensures you’ll impress with every bite. Let’s fire up the grill and get started!
Preparing the Grill
The journey to a perfect steak starts with properly preparing your Big Green Egg or barbecue. The first thing you’ll want to do is open it up and remove the grate that’s in the center. Fill the grill with lump charcoal, but don’t go all the way to the top; spread it out flat to create an even layer.
For lighting, I prefer using speedy lighters. Just shove them into the charcoal, aiming for the center. Everyone has their own method, but I find this one to be efficient. Use a blowtorch to ignite the speedy lighters. Once they’re on fire, place the grate back in, close the lid, and open the vents at both the top and bottom. This process allows oxygen to flow through the fire, promoting a stable and robust flame.
Heat the barbecue for about 15 minutes or until it reaches 240°C (approximately 470°F). The goal is to create a controlled environment where the steak can cook to perfection.
Prepping the Steak
Today’s main event, the steak, is a massive 2.2 lb (1 kg) ribeye, also known as a scotch fillet with the bone-in. Before seasoning, add a couple of teaspoons of olive oil on each side of the steak and rub it in. This not only acts as a binder for the seasoning but also helps absorb that smokey flavor during the cooking process.
Generously season both sides and the edges of the steak with salt. Don’t be shy; a steak of this size needs a significant amount of seasoning to penetrate the meat. Follow up with some cracked black pepper.
Cooking the Steak
When the barbecue reaches the desired temperature, it’s time to add the steak. “Burp” the grill a couple of times to let out some heat and smoke before placing the steak on the grate. Close the lid and aim to maintain a temperature of about 240°C (470°F) by adjusting the vents as needed.
For a steak of this size, I go by temperature rather than time, using a wireless thermometer to ensure accuracy. However, I do time my flips; about every 6 to 7 minutes, flip the steak to get an even crust. Usually, for a steak this thick, it takes about 20 to 25 minutes to reach the perfect doneness, and I flip it around three to four times during the cooking process.
When the steak hits an internal temperature of 48°C (118°F), it’s rare to medium-rare. Remove it from the grill and let it rest for about 10 minutes on a wire rack. The temperature will creep up by another 5 to 6°C during this rest period, allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Making the Peppercorn Sauce
While the steak is resting, we can focus on the peppercorn sauce. You’ll need:
- 1 shallot, finely diced
- 3 cloves of garlic, roughly chopped
- 10 grams of green peppercorns, drained and crushed
- 7 grams of black peppercorns, crushed
- 2 tablespoons (28 grams) of unsalted butter
- 1/4 cup (60 ml) of brandy or cognac (stock can be used as a non-alcoholic substitute)
- 1/4 cup (60 ml) of beef stock
- 1/2 cup (125 ml) of thickened cream
- Salt to taste
Start by heating a pan over medium-high heat and adding the butter. Once melted and bubbling, toss in the shallots and a sprinkle of salt. Sauté for 3-4 minutes until the shallots become translucent and slightly golden. Add the garlic and sauté for another minute to enhance its flavor.
Deglaze the pan with the brandy or cognac, allowing it to reduce down by two-thirds. Add the beef stock, letting it reduce again by two-thirds. Finally, pour in the thickened cream and add the crushed peppercorns. Stir well and let it simmer for 3-4 minutes until the sauce thickens. Season with salt to taste and set aside.
Serving
Once the steak has rested, it’s time to slice and serve. For presentation, remove the bone first. Then, slice the steak into strips, cutting across the grain to break up the muscle fibers. This technique ensures each bite is tender and easy to chew.
Serve the steak slices on a platter, and don’t forget to drizzle or serve the peppercorn sauce on the side. The combined flavors of the smoky, juicy steak and the rich, creamy, peppery sauce are simply divine.
Final Thoughts
Cooking the perfect steak paired with a delicious peppercorn sauce is an experience worth every step. The key lies in preparation, precise cooking, and a good resting period. Each bite showcases the quality of ingredients and the care taken in the cooking process.
If you enjoyed this guide, try it out yourself, and share your results. Don’t forget to like, comment, and subscribe for more cooking adventures. Enjoy your meal!
