Cook the Perfect Smoky Steak with Peppercorn Sauce – Backyard Barbecue Tips and Techniques

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There’s nothing quite like the allure of a perfectly cooked steak, especially when it’s kissed with a smoky flavor that tantalizes the senses. Today, we’re diving into the art of grilling a show-stopping ribeye on your Big Green Egg or barbecue, paired with a sumptuous peppercorn sauce that will elevate your backyard feast to culinary excellence. From lighting the charcoal to achieving the perfect sear, I’m sharing my tried-and-true methods that ensure a juicy, tender steak every time, along with a rich, aromatic sauce that complements it perfectly. So grab your tongs and prepare to impress with this ultimate guide to mastering steak on the grill.

Setting Up Your Grill

The journey to a perfect smoky steak begins with properly setting up your Big Green Egg or barbecue. Here’s a step-by-step guide to get you started:

1. Open Your Grill: Remove the center grate to give yourself easy access.
2. Add Charcoal: Fill your grill with lump charcoal, spreading it out evenly to ensure a flat surface.
3. Lighting the Charcoal: Use Speedy lighters for quick ignition. Place them in the center of the charcoal.
4. Ignite with a Blowtorch: Light the lighters using a blowtorch for a fast and efficient start.
5. Replace the Grate and Adjust Vents: Once the charcoal is lit, place the grate back and adjust the top and bottom vents. This setup allows for optimal oxygen flow, fostering a robust fire.

Let the grill preheat for about 15 minutes until it reaches a temperature of 240°C (464°F).

Preparing the Peppercorn Sauce

While your grill is heating up, it’s time to get the peppercorn sauce ready. This sauce adds an elegant touch to your steak, enhancing its flavors with a rich, creamy consistency.

Ingredients:

• 1 shallot, finely diced
• 3 cloves of garlic, minced
• 10 grams of green peppercorns
• 7 grams of black peppercorns
• 2 tablespoons (28 grams) unsalted butter
• 60 ml (1/4 cup) brandy or cognac (substitute with beef, chicken, or vegetable stock)
• 60 ml (1/4 cup) beef stock
• 125 ml (1/2 cup) thickened cream (whipping or heavy cream)
• Salt to taste

Instructions:

1. Sauté the Shallots: Place a pan over medium-high heat and melt 2 tablespoons of unsalted butter. Add the diced shallot with a pinch of salt, sautéing until translucent and slightly golden (about 3-4 minutes).
2. Add Garlic: Stir in the minced garlic and sauté for another minute to release its flavors.
3. De-glaze with Brandy: Pour in 60 ml of brandy or cognac to de-glaze the pan, scraping up any browned bits. Allow it to reduce by two-thirds.
4. Add Beef Stock: Stir in 60 ml of beef stock, letting it reduce again by two-thirds.
5. Incorporate Cream: Mix in 125 ml of thickened cream and the crushed peppercorns, simmering until the sauce thickens (about 3-4 minutes).
6. Season: Taste and add salt if needed. Set the sauce aside until you’re ready to serve.

Seasoning Your Steak

With the grill nearing the optimal temperature, focus on seasoning your steak. Using a ribeye, which typically weighs around a kilo (2.2 lbs), will give you a succulent and flavorful result.

1. Oil and Season: Rub both sides of the steak with olive oil to act as a binder for the seasoning.
2. Generous Salt Application: Don’t shy away from the salt. Sprinkle a generous amount on both sides, as well as the edges.
3. Add Pepper: Finish with a layer of cracked black pepper.

Grilling the Steak

Now comes the moment of truth—grilling your steak to perfection.

1. Preheat the Grill: Before placing your steak, ‘burp’ the grill by opening the lid slightly to let out some heat and smoke.
2. Place the Steak: Lay the steak on the hot grate and close the lid.
3. Maintain Temperature: Keep the grill at a steady 240°C (464°F), adjusting the vents for control.
4. Flipping Intervals: Flip the steak every 6-7 minutes to ensure an even crust.
5. Internal Temperature Check: Use a wireless thermometer to monitor the internal temperature. For a medium-rare steak, aim for an internal temperature of 48°C (118°F).

When the steak reaches the desired internal temperature, remove it from the grill and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the steak.

Serving Your Masterpiece

Once the steak has rested, it’s ready for slicing and serving.

1. Remove the Bone: For easier slicing, remove the bone.
2. Slice Against the Grain: Cut the steak into strips against the grain. This method breaks up the muscle fibers, ensuring a tender bite.
3. Serve with Sauce: Drizzle the peppercorn sauce over the steak or serve it on the side for dipping.

Final Thoughts

Cooking a perfect steak is both an art and a science. By following these steps, you can achieve a beautifully cooked, smoky-flavored steak complemented by a luxurious peppercorn sauce. With every bite, you’ll taste the benefits of using quality ingredients and precise techniques.

So, fire up your Big Green Egg or barbecue, and treat yourself and your guests to a steak experience that’s nothing short of extraordinary. Enjoy every savory moment!

Don’t forget to like, comment, and subscribe for more delicious recipes and grilling tips. Happy cooking!

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