How to Cook the Perfect Smoky Steak with an Amazing Peppercorn Sauce

There’s something undeniably special about savoring a perfectly cooked steak, especially one imbued with the most intense smoky flavor. Today, we’ll take you through the process of grilling a massive ribeye steak, complete with a delectable peppercorn sauce that will elevate your culinary game. Whether you’re using a Big Green Egg or your favorite barbecue setup, our step-by-step guide ensures you achieve that perfect balance of tender, juicy meat and a crunchy, flavorful crust. So, grab your apron and let’s get grilling – because this isn’t just any steak; it’s a mouthwatering masterpiece you’ll want to recreate time and time again.

Setting Up Your Grill

First things first, let’s get your grill prepped. This step is crucial for achieving that smoky flavor that makes this steak extraordinary. Here’s a quick guide to setting up your Big Green Egg or whatever barbecue you’re using:

1. Remove the Grate: Start by opening up your grill and taking out the central grate.
2. Add Lump Charcoal: Fill your grill with lump charcoal—but not all the way to the top. Spread the charcoal out evenly to ensure a flat surface.
3. Light the Charcoal: Use speedy lighters or fire starters. Everyone has their own method, but I recommend placing the lighters in the middle of the charcoal bed and using a blowtorch to ignite them.
4. Reassemble Your Grill: Once the charcoal is lit, replace the central plate, close the lid, and open the vents on both the top and bottom. This airflow will help the fire grow stronger.
5. Preheat: Allow the grill to heat up for about 15 minutes or until it reaches a temperature of 240°C (464°F).

Preparing the Peppercorn Sauce

While waiting for the grill to heat up, let’s work on our peppercorn sauce. This sauce is one of my favorites, and for a good reason—it perfectly complements the smoky richness of the steak.

Ingredients:

• 1 shallot
• 3 cloves of garlic
• 10 grams of green peppercorns
• 7 grams of black peppercorns
• 2 tablespoons (28 grams) of unsalted butter
• 60 ml (1/4 cup) of brandy or cognac
• 60 ml (1/4 cup) of beef stock
• 125 ml (1/2 cup) of heavy cream

Method:

1. Chop Shallot and Garlic:
   • Slice and dice the shallot into small to medium pieces.
   • Crush the garlic cloves with the side of your knife and then chop them roughly.
2. Crush the Peppercorns:
   • Drain the brine from the green peppercorns.
   • Use a mortar and pestle to crush both the green and black peppercorns into a coarse paste. If you don’t have a mortar and pestle, you can use a pepper grinder for the black peppercorns and chop the green peppercorns finely.
3. Cook the Sauce:
   • Place a pan on medium-high heat and melt the butter.
   • Add the shallot along with a pinch of salt. Sauté for 3-4 minutes until the shallots become translucent and slightly golden.
   • Add the chopped garlic and sauté for an additional minute.
   • Deglaze the pan by adding the brandy or cognac. Allow it to reduce by two-thirds.
   • Pour in the beef stock and reduce by two-thirds again.
   • Stir in the heavy cream and the crushed peppercorns. Season with salt to taste.
   • Bring to a simmer, reduce the heat, and cook for 3-4 minutes until the sauce thickens.
   • Set aside until ready to serve.

Prepping and Seasoning the Steak

Now, let’s focus on the star of the show—the steak.

1. Choose Your Cut: We’re using a 1kg (2.2 lbs) ribeye, also known as a scotch fillet with the bone in.
2. Season Generously: Drizzle a couple of teaspoons of olive oil on each side and rub it in. This helps the seasoning stick and allows the smoky flavors to penetrate the meat.
3. Add Salt and Pepper: Generously season both sides of the steak with salt and cracked black pepper. Don’t worry if it seems like a lot; this large cut requires ample seasoning to ensure every bite is flavorful.

Cooking the Steak

Cooking a steak to perfection involves careful monitoring and a bit of patience. Here’s how we do it:

1. Preheat Your Grill to 240°C (464°F): Ensure your grill is at the right temperature before placing the steak on it.
2. Position and Cook: Place the steak on the grill and close the lid. Adjust the vents to maintain that 240°C temperature.
3. Flip Frequently: Every 6-7 minutes, flip the steak to ensure an even crust. This flipping helps avoid charring and leads to a more consistent cook.
4. Monitor Temperature: Use a wireless thermometer to track the steak’s internal temperature. For medium-rare, you’ll want to reach an internal temperature of 48°C (118°F).
5. Rest the Steak: Once the steak hits 48°C, remove it from the grill and let it rest for 10 minutes on a wire rack. This resting period allows the juices to redistribute and the internal temperature to rise, typically to about 54°C (129°F).

Slicing and Serving

After the resting period, it’s time to slice and serve the steak.

1. Remove the Bone: For presentation, take off the bone first.
2. Slice Across the Grain: Cut the steak into strips against the grain. This helps break up the muscle fibers and results in a more tender bite.
3. Serve with Sauce: Don’t forget to top your beautiful slices with the peppercorn sauce you prepared earlier.

Enjoy Your Masterpiece

This method of grilling and the accompanying peppercorn sauce create a steak that’s tender, juicy, and bursting with flavor. The smoky aroma paired with the rich, creamy sauce ensures every bite is a delight.

Feel free to try this out and make it your own. Cooking is, after all, a personal journey. Enjoy every moment of it and savor the incredible results.

Happy grilling!