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Setting Up Your Grill
Lighting the Grill: Open up your Big Green Egg or barbecue and remove the grate in the center. Fill it with lump charcoal, spreading it out evenly to ensure a flat surface. Use Speedy lighters to ignite the charcoal. Position them in the middle and light them using a blowtorch.
Establishing Heat: Once the charcoal is ignited, replace the grate, close the lid, and open the vents at both the top and bottom. This allows oxygen to flow through, feeding the fire and helping it to grow. Let the grill heat up for about 15 minutes or until it reaches 240°C (464°F).
Preparing the Steak
Choosing the Right Cut: A ribeye, specifically a scotch fillet with the bone in, is ideal. A large cut, about 1 kilo (2.2 lbs), will give you the best results.
Seasoning the Steak: Rub a couple of teaspoons of olive oil on each side. This acts as a binding agent for the seasoning. Generously sprinkle salt on all sides, ensuring it penetrates the meat thoroughly. Also, add cracked black pepper for extra flavor.
Cooking the Steak
Cooking Environment: With the grill hot and ready, burp it a few times to release excess heat and smoke. Place the steak on the grill, maintaining a temperature of around 240°C (464°F). Use the vents to control the heat.
Flipping for Even Cooking: Flip the steak every 5-7 minutes. This technique helps achieve an even crust without charring one side excessively. For a steak of this size, cooking to medium rare typically takes about 20-25 minutes, flipping 3 to 4 times.
Using a Thermometer: Track the internal temperature with a wireless thermometer for precision. Aim for an internal temperature of 48°C (118°F) for rare, knowing it will rise a few degrees as it rests.
Resting the Steak
Rest the steak on a wire rack for 10 minutes. The juices will redistribute, ensuring a juicy result, and the temperature will increase to about 54°C (129°F), bringing it to medium rare.
Preparing the Peppercorn Sauce
- 1 shallot, diced
- 3 garlic cloves, chopped
- 10 grams green peppercorns (drained)
- 7 grams black peppercorns
- 2 tablespoons (28 grams) unsalted butter
- 60 ml (¼ cup) brandy or cognac (substitute with stock if alcohol is an issue)
- 60 ml (¼ cup) beef stock
- 125 ml (½ cup) thickened cream (whipping cream/heavy cream)
- Salt to taste
Method:
Sautéing Aromatics: Place a pan over medium-high heat. Melt the butter and sauté the diced shallot with a sprinkle of salt for 3-4 minutes until translucent.
Adding Garlic: Add the chopped garlic and sauté for another minute.
De-glazing: Pour in the brandy or cognac, allowing it to reduce by two-thirds. Follow with the beef stock, reducing again by two-thirds.
Finishing the Sauce: Incorporate the thickened cream and the crushed peppercorns. Let the mixture simmer, reduce the heat to low, and cook for 3-4 minutes until thickened.
Serving the Steak
Slicing: After resting, remove the bone and slice the steak against the grain. This breaks up muscle fibers, making the steak more tender and easier to chew.
Presentation: Arrange the slices on a plate and serve with the prepared peppercorn sauce.
Final Touches
Reflect on the beauty of a well-cooked steak and enjoy the rich, smoky flavors complemented perfectly by the creamy, piquant peppercorn sauce. With quality ingredients and mindful cooking techniques, you’ve created a dish that stands out. Feel free to experiment with the seasonings and cooking times to suit your personal preferences. Cooking is an art, and each steak can be a masterpiece with a little bit of practice and passion. Enjoy your steak, and don’t forget to pair it with your favorite sides and beverages for a complete meal experience.
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