Master the Art of Cooking a Perfect Smoky Steak with Peppercorn Sauce: Step-by-Step Guide

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There is a certain magic in achieving a perfectly cooked steak that boasts an intense smoky flavor and pairs harmoniously with a creamy, peppercorn sauce. While it may seem like a daunting culinary feat, we’re here to break it down for you, step by step, to ensure you can enjoy this gourmet experience right in your own backyard. From lighting your barbecue with ease to seasoning and cooking the steak to perfection, and finally crafting a delectable peppercorn sauce, this guide will not only tantalize your taste buds but elevate your grilling prowess. So fire up your Big Green Egg, gather your ingredients, and let’s embark on this mouth-watering journey together!

Setting Up Your Barbecue

The first and arguably most crucial step in preparing the perfect smoky steak is properly setting up your barbecue. Here’s a simplified yet effective method to get your grill ready:

1. Remove the Grate: Open your Big Green Egg or any other barbecue grill you are using and remove the cooking grate.
2. Add Lump Charcoal: Fill the grill with lump charcoal, not all the way, but enough to spread evenly in a flat layer. Lump charcoal is preferred for its ability to burn hotter and cleaner, imparting that desired smoky flavor to your steak.
3. Use Speedy Lighters: These are convenient and efficient. Simply place them in the middle of the charcoal.
4. Ignite with a Blowtorch: Light the Speedy lighters with a blowtorch to get the fire started quickly.
5. Replace the Plate and Shut the Lid: Once lit, replace the grill plate and close the lid. Make sure to open the vents on both the top and bottom to allow oxygen flow, fostering a good combustion environment.
6. Heat the Grill: Let it heat for about 15 minutes or until it reaches approximately 240°C (464°F).

Preparing the Steak

For this guide, we’re using a ribeye steak, also known as scotch fillet with the bone-in, weighing around 1 kilogram (2.2 pounds). Here’s how to prepare it for grilling:

1. Olive Oil as a Binder: Rub a couple of teaspoons of olive oil on each side of the steak. This helps the seasoning adhere and allows the smoky flavor to penetrate the meat.
2. Generous Seasoning: Don’t be shy with the salt. Cover both sides and the edges. A steak this thick requires ample seasoning to ensure flavor throughout.
3. Cracked Black Pepper: Add a dusting of cracked black pepper to both sides.

Crafting the Peppercorn Sauce

The peppercorn sauce is a perfect companion to our smoky steak. Here’s how to make it:

1. Prepare Shallot and Garlic:
   • Dice one shallot finely.
   • Crush and chop three cloves of garlic. Using the side of your knife to crush the garlic releases allicin, enriching its flavor.
2. Prepare Peppercorns:
   • Use 10 grams of green peppercorns (drained if in brine) and 7 grams of black peppercorns.
   • Crush them in a mortar and pestle or use cracked black pepper from a grinder and roughly chop the green peppercorns.
3. Cook the Sauce:
   • Heat a pan over medium-high heat and add 2 tablespoons (28 grams) of unsalted butter.
   • Once the butter melts and bubbles, add the diced shallot and a sprinkle of salt. Sauté for about 3-4 minutes until translucent and slightly golden.
   • Add the chopped garlic and sauté for another minute.
   • Deglaze with 60 ml (¼ cup) of brandy or cognac. If avoiding alcohol, substitute with beef or chicken stock. Let this reduce by two-thirds.
   • Add 60 ml (¼ cup) of beef stock and let it reduce again by two-thirds.
   • Finally, add 125 ml (½ cup) of thickened cream and the crushed peppercorns. Simmer on low for about 3-4 minutes until thickened. Season with salt to taste.

Grilling the Steak

1. Monitor Temperature, Not Time: Use a wireless thermometer to check the internal temperature of the steak throughout the grilling process.
2. Burping the Grill: Once the grill reaches the desired temperature, burp it a couple of times to release heat and smoke slowly.
3. Start Grilling: Place the steak on the grill and close the lid, maintaining a temperature of around 240°C (464°F).
4. Flip Frequently: Flip the steak every 6-7 minutes to ensure even cooking and a consistent crust. Avoid letting one side char too much as this can ruin the surface.
5. Cook to Temperature: For a steak this size, the ideal internal temperature for medium-rare is around 48°C (118°F). This typically takes about 20-25 minutes with 3-4 flips.

Resting and Serving

1. Rest the Steak: Once cooked to the desired temperature, let the steak rest on a wire rack for about 10 minutes. This allows juices to redistribute, making for a more flavorful steak. Resting also helps the internal temperature to creep up by 5-6°C, reaching the perfect medium-rare.
2. Slice and Serve:
   • Remove the bone for cleaner slices.
   • Cut against the grain into strips to ensure tenderness.
   • Serve with the prepared peppercorn sauce on the side or drizzled over.

Final Thoughts

Cooking the perfect smoky steak with peppercorn sauce isn’t just about following steps; it’s about understanding the essence of each stage. From lighting the barbecue efficiently to seasoning generously and flipping frequently, each action contributes to the final delectable outcome. So, gather quality ingredients, manage your grill with care, and take pride in serving a steak that rivals any fine dining experience.

Enjoy your culinary masterpiece and don’t forget to share your experience. Happy grilling!

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