Master the Art of Cooking a Perfect Steak with a Decadent Peppercorn Sauce

There’s something uniquely satisfying about cutting into a perfectly cooked steak, revealing its tender, juicy interior, and savoring that first bite that brims with intense, smoky flavors. Today, we’re diving into the nitty-gritty of how to achieve steak perfection, complemented by a rich and creamy peppercorn sauce that’s bound to elevate your dining experience. We’ll guide you through the essential steps of lighting your barbecue, seasoning and grilling your steak to perfection, and crafting a peppercorn sauce that enhances each bite. So fire up your Big Green Egg, grab your ingredients, and let’s embark on this culinary adventure together.

Lighting Your Big Green Egg

The journey to a perfect steak begins with properly lighting your Big Green Egg or barbecue. Follow these steps to ensure your fire is hot and ready for grilling:

1. Prepare Your Charcoal:
   • Open the lid and remove the grate from the center.
   • Fill the egg with lump charcoal, spreading it out evenly.
   • Remember not to fill it all the way to allow for proper air circulation.
2. Ignite the Charcoal:
   • Place small Speedy lighters in the center of the charcoal.
   • Light the lighters using a blowtorch, ensuring they catch fire.
3. Ventilation:
   • Replace the plate and shut the lid.
   • Open the vents on both the top and bottom to allow oxygen to flow through, feeding the fire.
   • Let the barbecue heat up for about 15 minutes or until it reaches approximately 240°C (464°F).

Preparing the Peppercorn Sauce

While your grill heats up, it’s time to make the accompanying peppercorn sauce. This rich, creamy sauce adds an extra layer of flavor to your steak:

1. Chop the Ingredients:
   • Finely dice one shallot.
   • Crush and chop three cloves of garlic to release their flavor-enhancing compounds.
2. Peppercorns:
   • Use a combination of 10 grams of green peppercorns (drained if in brine) and 7 grams of black peppercorns.
   • Crush them using a mortar and pestle or a blender.
3. Cooking the Sauce:
   • Place a pan over medium-high heat and add 2 tablespoons (28 grams) of unsalted butter.
   • Once the butter melts and bubbles, add the shallot and a sprinkle of salt. Sauté for 3-4 minutes until the shallots are translucent.
   • Add the garlic and sauté for an additional minute.
4. Deglazing and Reducing:
   • Pour in 60 ml (¼ cup) of brandy or cognac (or beef/chicken/vegetable stock as a non-alcoholic alternative). Mix well and allow it to reduce by two-thirds.
   • Add another 60 ml (¼ cup) of beef stock and reduce by two-thirds again.
5. Finishing the Sauce:
   • Stir in 125 ml (½ cup) of thickened cream (whipping or heavy cream) and the crushed peppercorns.
   • Season with salt to taste.
   • Simmer for 3-4 minutes until thickened, then set aside.

Seasoning and Grilling the Steak

A high-quality ribeye steak, weighing around 1kg (2.2 lbs) with the bone in, is our steak of choice for this recipe:

1. Oil and Season:
   • Rub both sides of the steak with olive oil to help the seasoning stick and enhance the smoky flavor.
   • Generously season with salt and cracked black pepper on all sides.
2. Cooking Guidelines:
   • Use a wireless thermometer to monitor the steak’s internal temperature, ensuring a perfect cook every time.
   • When the grill is hot, burp it a couple of times to release heat and smoke slowly.
   • Place the steak on the grill and close the lid, maintaining a temperature of around 240°C (464°F).
3. Flipping the Steak:
   • Flip the steak every 6-7 minutes to develop an even crust. Avoid leaving it on one side for too long to prevent charring.
   • Cooking time should be approximately 20-25 minutes for a steak of this size, flipping it 3-4 times.
4. Resting:
   • Once the internal temperature reaches 48°C (118°F), remove the steak from the grill. At this temperature, it’s rare to medium-rare.
   • Let the steak rest for 10 minutes, during which it will continue to cook and reach the desired internal temperature.

Slicing and Serving the Steak

Resting the steak allows the juices to redistribute, resulting in a tender and flavorful piece of meat:

1. Cutting the Steak:
   • After resting, remove the bone for easier slicing.
   • Slice the steak across the grain to break up the muscle fibers, ensuring a tender bite.
2. Presentation:
   • Arrange the slices on a serving platter.
   • Serve with the prepared peppercorn sauce for a decadent flavor combination.

Final Thoughts

This method of grilling a steak promises intense smoky flavors and a melt-in-your-mouth texture that will impress any steak lover. The creamy, piquant peppercorn sauce is the perfect accompaniment, adding a luxurious dimension to your meal.

Whether you’re cooking for a special occasion or simply indulging in a culinary treat, remember that the key to a perfect steak lies in the quality of ingredients and attentive cooking techniques. Enjoy your delicious creation and appreciate the art of steak grilling!

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