Master the Art of Cooking the Perfect Smoky Ribeye with Peppercorn Sauce!

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There is nothing quite like the sizzle and aroma of a perfectly cooked steak, especially when it’s a colossal ribeye prepared to succulent perfection on a Big Green Egg BBQ. Today, we delve into the secrets behind achieving that intense smoky flavor and mastering the peppercorn sauce that pairs impeccably with it. From lighting your BBQ to slicing your steak just right, this guide will transform your culinary skills and elevate your steak game. Get ready to impress with every bite as we walk you through every step of this delicious journey.

Preparing the BBQ

1. Set Up the BBQ:
   • Open the BBQ and remove the grate.
   • Fill the BBQ with lump charcoal, spreading it out evenly to create a flat bed.
   • Place your Speedy lighters in the middle of the charcoal bed for easy ignition.
2. Ignite the Charcoal:
   • Use a blowtorch to light the Speedy lighters.
   • Once lit, replace the cooking grate.
   • Close the lid and open the top and bottom vents. This allows oxygen flow, helping the fire grow.
3. Heat the BBQ:
   • Allow the BBQ to heat up to around 240°C (approximately 470°F), which usually takes about 15 minutes.

Making the Peppercorn Sauce

1. Prepare Ingredients:
   • Finely slice one shallot.
   • Crush three cloves of garlic by pressing them with the side of a knife, then chop them roughly.
   • Measure out 10 grams of green peppercorns and 7 grams of black peppercorns. Drain the brine from the green peppercorns but do not rinse them.
2. Crush the Peppercorns:
   • Use a mortar and pestle to crush the green and black peppercorns into a paste. If you don’t have a mortar and pestle, cracked black pepper from a grinder and chopped green peppercorns will do.
3. Cook the Sauce:
   • Heat a pan over medium-high heat and add 2 tablespoons (28 grams) of unsalted butter.
   • Once the butter starts bubbling, add the shallot and a pinch of salt. Sauté for 3 to 4 minutes until the shallot becomes translucent and slightly golden.
   • Add the chopped garlic, stir, and cook for another minute.
   • Pour in 60 milliliters (1/4 cup) of brandy or cognac. If you prefer a non-alcoholic option, beef, chicken, or vegetable stock is perfectly fine. Allow the liquid to reduce by two-thirds.
   • Add another 60 milliliters (1/4 cup) of beef stock (or more if you used stock earlier), letting it reduce by two-thirds again.
   • Stir in 125 milliliters (1/2 cup) of heavy cream until well combined. Add the crushed peppercorns and salt to taste.
   • Reduce the heat to low and simmer for 3 to 4 minutes until the sauce thickens.

Preparing the Steak

1. Season the Ribeye:
   • The ribeye here is a hefty one, weighing around 1 kilogram (2.2 pounds).
   • Drizzle a couple of teaspoons of olive oil on each side of the steak, acting as a binder for the seasoning.
   • Generously season the steak with salt and cracked black pepper on all sides. Remember, a thick cut like this requires ample seasoning to permeate the meat.
2. Grilling the Steak:
   • Ensure your BBQ has reached the desired temperature of 240°C (470°F). Burp the BBQ a couple of times to release some smoke and heat.
   • Place the steak on the grate and close the lid.
   • Maintain the BBQ temperature by adjusting the vents as needed.
3. Cooking to Perfection:
   • Use a wireless thermometer to track the internal temperature of the steak, aiming for precision.
   • Flip the steak every 6 to 7 minutes to develop an even crust. Cooking this way prevents charring and ensures a uniform cook. This process usually takes about 20 to 25 minutes for a steak this size.
   • Once the internal temperature hits 48°C (118°F), the steak is around rare to medium-rare. Remove it from the grill to rest for 8 to 10 minutes.

Serving the Steak

1. Rest the Steak:
   • Rest the steak over a wire rack to allow juices to drip off, which can be collected and added to the sauce.
   • Resting also lets the internal temperature rise by another 5 to 6°C.
2. Slice and Serve:
   • After resting, remove the bone (if desired) and slice the steak across the grain for tenderness.
   • Serve with the prepared peppercorn sauce, which adds a rich, flavorful complement to the smoky, juicy ribeye.

The result is a perfectly cooked steak—tender, juicy, and packed with intense smoky flavor—paired beautifully with a velvety peppercorn sauce. This combination is sure to impress and elevate any meal.

So light up your BBQ, prepare your ingredients, and get ready to enjoy a steak like never before. Bon appétit!

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