Cooking the perfect steak is an art, a symphony of flavors and techniques harmoniously coming together to create something truly extraordinary. In today’s culinary adventure, we’re taking that mastery to the next level by preparing a succulent ribeye steak, paired with an irresistible peppercorn sauce, all on the renowned Big Green Egg. Whether you’re a seasoned grill master or a curious novice, this guide promises to elevate your steak-cooking skills, imparting a smoky flavor that’s nothing short of spectacular. So, fire up your grill, gather your ingredients, and get ready to learn how to transform a simple piece of meat into a mouthwatering masterpiece that will leave you and your guests craving more.
Preparing the Grill
The first step to achieving steak perfection is setting the stage with your Big Green Egg or preferred barbecue. Begin by removing the grate from the grill’s center, allowing access to the interior space. Fill the grill with lump charcoal, ensuring it’s evenly spread for consistent heat distribution.
For lighting the charcoal, I recommend using Speedy Lighters. Place them strategically in the charcoal bed, ensuring they are nestled in the center for optimal ignition. Light them with a blowtorch, which will get the charcoal burning quickly and efficiently. Once the fire is burning well, replace the grate and close the grill lid.
Open the vents on both the top and bottom of the grill. This step is crucial as it facilitates proper airflow, enabling the charcoal to reach the desired temperature of 240°C (around 470°F). Let the grill preheat for approximately 15 minutes.
Preparing the Peppercorn Sauce
While the grill heats up, it’s time to focus on the peppercorn sauce, a classic and flavorful companion to your steak.
Ingredients:
- 1 shallot
- 3 cloves of garlic
- 10g green peppercorns
- 7g black peppercorns
- 2 tablespoons unsalted butter (28g)
- 60ml (¼ cup) brandy or cognac (or beef/chicken/vegetable stock)
- 60ml (¼ cup) beef stock
- 125ml (½ cup) thickened cream (whipping/heavy cream)
- Salt to taste
Steps:
1. Shallot and Garlic: Begin by peeling and finely dicing the shallot. Follow up by crushing and chopping the garlic cloves. This will release their robust flavors.
2. Peppercorns: Drain the green peppercorns from their brine and combine them with the black peppercorns in a mortar and pestle. Grind them into a coarse paste. If you lack a mortar and pestle, using cracked black pepper from a grinder and a food processor or blender for the green peppercorns works just as well.
3. Sautéing: Melt the butter in a pan over medium-high heat. Add the shallots and a pinch of salt, sautéing them until they turn translucent and golden, which should take about 3 to 4 minutes. Add the chopped garlic and cook for another minute.
4. Deglazing: Pour in the brandy or cognac to deglaze the pan, stirring to lift any flavorful bits from the bottom. Allow the liquid to reduce by two-thirds before adding the beef stock. Reduce this mixture again by two-thirds.
5. Finishing the Sauce: Stir in the cream and ground peppercorns, adjusting the salt to taste. Let the sauce simmer on low heat for 3 to 4 minutes until it thickens. Once ready, set it aside.
Preparing and Cooking the Steak
Seasoning: Coat both sides of the ribeye with a couple of teaspoons of olive oil. This helps the seasoning stick and enhances the steak’s smoky flavor. Generously season both sides and the edges of the steak with salt and a touch of cracked black pepper.
Grilling: With the grill heated to the desired temperature, carefully “burp” it by opening the lid slightly to release some heat and smoke. Place the steak on the grill grate and close the lid. Maintain the grill temperature at 240°C (470°F) by adjusting the vents as needed.
Flipping: Instead of focusing on a set grilling time, use a wireless thermometer to monitor the steak’s internal temperature. Flip the steak approximately every 6 to 7 minutes to ensure an even crust and avoid charring. A steak of this size will generally take about 20 to 25 minutes to cook, with 3 to 4 flips in total.
Resting: Once the steak reaches an internal temperature of 48°C (118°F) for a rare to medium-rare finish, remove it from the grill. Let it rest on a wire rack for 10 minutes. This resting period allows the internal temperature to rise an additional 5 to 6°C, reaching the perfect doneness and enabling the juices to redistribute throughout the meat.
Serving
After resting, carve the steak:
- Remove the bone for cleaner slices.
- Cut the steak across the grain to maximize tenderness.
Pair your beautifully cooked steak with the creamy, spicy peppercorn sauce, and savor the results of your labor. The combination of the juicy, smoke-infused steak and the rich, peppery sauce is undeniably mouthwatering.
In conclusion, achieving the perfect steak with a delectable peppercorn sauce on the Big Green Egg is a culinary delight worth mastering. With these steps, you’re well on your way to creating a dish that impresses and satisfies. Happy grilling!
