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There’s something primal and incredibly satisfying about cooking the perfect steak, especially when it’s accompanied by a delicious peppercorn sauce. Whether you’re a seasoned grill master or just starting your culinary journey, our step-by-step guide will help you achieve that mouthwatering smoky flavor and tender texture every time. Today, we’ll explore the nuances of grilling on a Big Green Egg or barbecue, from lighting the charcoal to achieving the perfect sear, and we’ll share the secrets behind a rich, creamy peppercorn sauce that perfectly complements your masterpiece. Roll up your sleeves, fire up the grill, and let’s dive into the art of cooking the perfect steak.
Preparing the Grill
To begin your journey towards grilling perfection, the first step is to properly light your Big Green Egg or barbecue. This process will ensure that you achieve an ideal, steady heat that will imbue your steak with a luscious smoky flavor. Here are the steps to get started:
- Prepare the Grill:
- Open the lid of your Big Green Egg and remove the central grate.
- Fill the base of the egg with lump charcoal, spreading it out evenly but not filling it completely to the top.
- Use speedy lighters or fire starter cubes, placing them in the center of the charcoal bed.
- Using a blowtorch, ignite the lighters to get the charcoal burning uniformly.
- Once lit, replace the grate and close the lid of the grill.
- Open both the top and bottom vents to allow oxygen flow, which will help the fire grow.
- Preheat the Grill:
- Allow the grill to heat up for approximately 15 minutes, aiming for a temperature of around 240°C (464°F).
- This preheating phase is critical for creating an optimal cooking environment for the steak.
Preparing the Steak
The star of our show today is a massive 1-kilogram ribeye steak, also known as a scotch fillet with the bone in. Here’s how to get it ready:
- Seasoning:
- Drizzle both sides of the steak with a couple of teaspoons of olive oil. This acts as a binder to help the seasoning stick and facilitates that desirable smoky flavor penetration.
- Season generously with salt on both sides and along the edges. Given the thickness of the steak, ample seasoning is necessary to ensure the flavors permeate the meat.
- Add cracked black pepper to enhance the flavor, though be mindful of windy conditions that might scatter the spices.
- Tools and Timing:
- Opt for a wireless meat thermometer to monitor the internal temperature of the steak throughout the cooking process. This tool ensures a perfect doneness every single time.
- With the grill preheated, “burp” it a couple of times to safely release some smoke and heat, then place the steak on the grill and close the lid.
Cooking the Steak
Achieving the perfect sear and cook for a steak of this size involves attention to temperature and timing. Follow these steps for success:
- Maintain Temperature:
- Keep the grill’s temperature steady at around 240°C (464°F) by adjusting the top and bottom vents as needed.
- Flipping Technique:
- Flip the steak every 6 to 7 minutes to ensure an even crust and prevent charring. This frequent flipping also helps in distributing the heat evenly.
- Cooking Time:
- A steak of this size typically takes 20 to 25 minutes to cook to medium-rare.
- Monitor the internal temperature aiming for around 48°C (118°F) for medium-rare. Remember, the steak will continue to cook slightly as it rests.
Resting the Steak
Once the steak reaches the desired internal temperature, it’s essential to let it rest. This step allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.
- Resting Method:
- Place the steak on a wire rack to let any juices drip off. These juices can be added to your peppercorn sauce later.
- Allow the steak to rest for about 10 minutes. During this time, the internal temperature will rise by an additional 5 to 6°C.
Making the Peppercorn Sauce
While the steak is resting, you can prepare the rich and flavorful peppercorn sauce that will elevate your culinary masterpiece.
- Ingredients:
- One shallot, diced
- Three cloves of garlic, minced
- 10 grams of green peppercorns (in brine, drained)
- 7 grams of black peppercorns
- 2 tablespoons (28 grams) unsalted butter
- 60 mL (1/4 cup) brandy or cognac, or 60 mL (1/4 cup) beef/chicken/vegetable stock if you prefer not to use alcohol
- 60 mL (1/4 cup) beef stock
- 125 mL (1/2 cup) thickened cream
- Salt to taste
- Cooking the Sauce:
- Crush the peppercorns in a mortar and pestle to release their flavor. If unavailable, a food processor or spice grinder can do the trick.
- Heat a pan over medium-high heat, then melt the butter until it begins to bubble.
- Add the diced shallot and a sprinkle of salt, sautéing until the shallots turn translucent and slightly golden (about 3-4 minutes).
- Add the garlic and sauté for another minute for the flavors to meld.
- Deglaze the pan with brandy or cognac. Allow it to reduce by two-thirds.
- Add the beef stock, reducing it again by two-thirds.
- Stir in the cream along with the crushed peppercorns. Bring the mixture to a simmer and reduce the heat to low, cooking for approximately 3-4 minutes until thickened.
- Adjust the seasoning with salt to taste and set the sauce aside until ready to serve.
Slicing and Serving the Steak
Once the steak has rested, it’s ready to be sliced and served with the peppercorn sauce.
- Slicing:
- For presentation, remove the bone and slice the steak into strips, cutting against the grain.
- This technique ensures that each bite of steak is tender and easy to chew.
- Serving:
- Arrange the slices on a plate and drizzle generously with the peppercorn sauce.
- Serve with your favorite sides and enjoy the fruits of your labor.
Achieving the perfect steak is a blend of art and science, requiring attention to detail and quality ingredients. With this guide, you’ll master the techniques needed to impress your family and friends with a steak that’s tender, juicy, and packed with flavor. Happy grilling!
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