Cooking the Perfect Smoky Steak with Peppercorn Sauce: A Step-by-Step Tutorial
If you’ve ever wanted to cook the perfect smoky steak that feels straight out of a gourmet restaurant, you’re in the right place. Today, we’re diving into the intricacies of preparing a succulent ribeye steak paired with a creamy peppercorn sauce. This combination not only enhances the flavors of the steak but also adds a touch of elegance to your meal. So, get ready to light up your Big Green Egg or any barbecue grill and follow along as we embark on this culinary journey.
Preparing the Grill
Firstly, let’s ensure your grill is set up correctly:
- Open and Remove: Open your grill and remove the grate from the center.
- Add Charcoal: Fill your grill with lump charcoal, spreading it out evenly to create a flat layer.
- Use Speedy Lighters: Place speedy lighters among the charcoal to help ignite it. Everyone has their preferred method for lighting charcoal; use what works best for you.
- Ignite with a Blowtorch: Light the speedy lighters using a blowtorch to get the fire started.
- Replace the Plate and Close the Lid: Once the charcoal is ignited, place the grill plate back in, close the lid, and open the vents on both the top and bottom. This allows oxygen to flow through, promoting a consistent burn.
- Heat to Desired Temperature: Let the grill heat up for about 15 minutes or until it reaches approximately 240°C (464°F).
Preparing the Steak
While the grill heats up, let’s prep the steak:
- Select a Quality Cut: We’re using a ribeye steak weighing around a kilo (2.2 lbs). The marbling in ribeye steaks ensures a juicy and flavorful result.
- Season Generously: Rub a couple of teaspoons of olive oil on each side of the steak. This acts as a binder for the seasonings and helps in achieving a smoky flavor. Season the steak liberally with salt and cracked black pepper on all sides.
Cooking the Steak
Now, it’s time to cook the steak:
- Add the Steak to the Grill: Once the grill is hot, “burp” it a few times by slightly opening and closing the lid to let the smoke and heat escape slowly. Place the steak on the grill and close the lid.
- Maintain the Temperature: Keep the grill at around 240°C (464°F) throughout the cooking process.
- Flip Frequently: Flip the steak approximately every 6-7 minutes to ensure an even cook and to avoid charring one side excessively.
- Cook to Temperature, Not Time: Use a meat thermometer to monitor the internal temperature of the steak. Aim for an internal temperature of 48°C (118°F) for a medium-rare finish after resting.
Resting the Steak
Once the steak reaches the desired temperature, it’s crucial to let it rest:
- Rest on a Wire Rack: Place the steak on a wire rack so the juices can drip off. Rest for about 10 minutes, allowing the internal temperature to rise further and the juices to redistribute.
Preparing the Peppercorn Sauce
While the steak rests, let’s move on to the peppercorn sauce:
- Ingredients: You’ll need one shallot, three cloves of garlic, 10 grams of green peppercorns, and 7 grams of black peppercorns.
- Prep the Ingredients: Finely dice the shallot and chop the garlic. Crush the peppercorns using a mortar and pestle.
- Cook the Sauce:
- Start with Butter: Melt 2 tablespoons (28 grams) of unsalted butter in a pan over medium-high heat.
- Sauté the Shallots: Add the diced shallot and a sprinkle of salt to the butter. Sauté for 3-4 minutes until translucent and slightly golden.
- Add Garlic: Mix in the chopped garlic and sauté for another minute.
- Deglaze with Brandy: Pour in 60 milliliters (1/4 cup) of brandy or cognac and let it reduce by two-thirds.
- Add Stock: Follow with 60 milliliters (1/4 cup) of beef stock, reducing it by two-thirds again.
- Cream and Peppercorns: Stir in 125 milliliters (1/2 cup) of thickened cream and the crushed peppercorns. Let the sauce simmer for 3-4 minutes until thick.
Serving
With everything ready, it’s time to serve:
- Slice the Steak: For presentation, remove the bone and slice the steak against the grain into strips. This ensures a tender bite.
- Plate and Sauce: Arrange the steak slices on a plate and drizzle with the peppercorn sauce.
Final Thoughts
This method of cooking steak ensures a juicy, flavorful result every time, paired with a luxurious peppercorn sauce. Quality ingredients and attention to detail elevate this dish to a gourmet level. If you enjoyed this guide, don’t forget to share it and leave a comment. Happy grilling!
