How to Cook the Perfect Smoky Steak with Peppercorn Sauce: A Step-by-Step Guide

There’s nothing quite like the sizzle and aroma of a perfectly cooked steak wafting through the air, especially when it’s infused with an intense smoky flavor and paired with a rich, creamy peppercorn sauce. While you may have seen numerous steak-cooking tutorials, this guide offers a unique approach that guarantees mouthwatering results every time. From lighting your Big Green Egg or barbecue to mastering the art of seasoning and cooking a massive ribeye to perfection, we’ve got you covered. Follow along to discover the secrets to achieving a tender, juicy steak with a delectable smoky essence and a peppercorn sauce that will elevate your dining experience to new heights.

Step 1: Prepare Your Barbecue

First things first, we need to light our Big Green Egg (or any barbecue you have). This step is crucial to get that smoky flavor we’re aiming for.

1. Open Up and Remove the Grate: Start by opening up your barbecue and removing the grate that’s in the center.
2. Add Lump Charcoal: Fill the barbecue with lump charcoal, but not all the way to the top. Spread it out evenly to ensure a flat surface.
3. Light the Charcoal: Use speedy lighters and place them among the charcoal. Everyone has their own method for this, but I find it easier to ignite the charcoal with a blowtorch. Simply light the lighters with the blowtorch to get the fire started.
4. Replace the Plate and Adjust the Vents: Once you’ve got your fire going, add the plate back in and shut the lid. Open up the vents on both the top and bottom to allow oxygen to circulate, which helps the fire grow. Let this heat up for about 15 minutes or until it reaches approximately 240°C (464°F).

Step 2: Prepping the Steak

Now that we’ve got our barbecue heating up, let’s move on to prepping the steak. For this tutorial, we’re using a massive ribeye steak that weighs around 1 kg (2.2 lbs).

1. Olive Oil: Drizzle a couple of teaspoons of olive oil on either side of the steak. Rub it in thoroughly as this acts as a binder for our seasoning and aids in imparting that smoky flavor.
2. Generous Seasoning: Season both sides of the steak liberally with salt. Considering the steak’s size, it needs a substantial amount of salt to ensure the flavor penetrates all the way through. Follow up with a bit of cracked black pepper.

Step 3: Making the Peppercorn Sauce

The rich, creamy peppercorn sauce complements the smoky steak perfectly. Here’s how to make it:

1. Chop Aromatics: Start with one shallot. Cut off the ends, slice it in half, peel off the skin, and chop it into thin slices. Then, slice horizontally to break up the layers and dice it into small to medium-sized pieces.
2. Prepare Garlic: Crush three cloves of garlic using the side of your knife, which activates the allicin compound for a strong flavor. Chop the garlic roughly into small, consistent pieces.
3. Peppercorns: Use 10 grams of green peppercorns (drained if they come in brine) and 7 grams of black peppercorns. Crush them into a paste using a mortar and pestle.
4. Sautéing: Place a pan on medium-high heat, add 2 tablespoons of unsalted butter and let it melt. Sauté the shallot with a sprinkle of salt for about 3-4 minutes until they become translucent and slightly golden.
5. Add Garlic: Mix in the garlic and sauté for another minute.
6. De-glaze: Add 60 ml (¼ cup) of brandy or cognac (beef or chicken stock if you prefer non-alcoholic) to de-glaze the pan, letting it reduce by two-thirds. Then add 60 ml (¼ cup) of beef stock and let it reduce by two-thirds again.
7. Cream: Pour in 125 ml (½ cup) of thickened cream (whipping or heavy cream with about 35% fat). Mix in the crushed peppercorns and salt to taste. Let it simmer and reduce on low heat for about 3-4 minutes until thickened.

Step 4: Cooking the Steak

By now, your barbecue should be hot enough, and it’s time to cook the steak.

1. Add the Steak: Burp the barbecue by opening it slightly a couple of times to let out the smoke and heat gradually. Place the steak inside, close the lid, and maintain the barbecue temperature at about 240°C (464°F) using the vents.
2. Flipping Intervals: Flip the steak every 6-7 minutes to ensure an even crust without charring one side excessively. For a steak this size, it typically takes about 20-25 minutes and around 3-4 flips to cook to the desired temperature.
3. Monitor Temperature: Use a wireless thermometer to track the internal temperature. For medium-rare, aim for an internal temperature of 48°C (118°F), allowing it to rest for 10 minutes, during which it will rise by about 5-6°C.

Step 5: Resting and Slicing

Resting is essential to achieve a juicy steak.

1. Rest the Steak: Allow the steak to rest over a wire rack for 8-10 minutes. This setup enables the resting juices to drip off, which you can add to your sauce later.
2. Slice the Steak: For presentation, remove the bone before slicing the steak into strips. Cut across the grain to break up the muscle fibers, resulting in a tender piece of meat.

Step 6: Serving

Now that everything is prepared, it’s time to serve.

1. Pour the Sauce: Pour the peppercorn sauce over the sliced steak or serve it on the side.
2. Enjoy: Dig into the perfectly cooked, smoky-flavored steak paired with the rich peppercorn sauce. The flavors will be absolutely incredible—tender, juicy meat with a mouthwatering smoky aroma and a tangy, creamy sauce that elevates the entire dish.

That’s it! You’ve just mastered the art of cooking the perfect smoky steak with peppercorn sauce. If you enjoyed this guide, don’t forget to like, comment, and subscribe for more delicious recipes. Happy cooking!