Master the Art of Cooking the Perfect Steak: A Complete Guide with Smoky Flavor and Peppercorn Sauce

There’s nothing quite like a perfectly cooked steak, especially when it boasts an intense smoky flavor and is paired with a luscious peppercorn sauce. While mastering this culinary craft might seem daunting, I promise it’s simpler than you think. Today, I’ll guide you through each step – from lighting your barbecue to achieving that flawless crust on your ribeye. Along the way, we’ll also whip up a savory peppercorn sauce that complements the steak beautifully. Get ready to elevate your steak game to new heights, and let’s dive into the delicious world of cooking the perfect steak!

Step-by-Step Guide to Prepare Your Grill

First things first, let’s get that grill or barbecue ready. Proper preparation of your grill is essential for achieving that desired smoky flavor. If you’re using a Big Green Egg or similar barbecue, open it up and remove the grate from the center.

• Fill with Lump Charcoal: Add lump charcoal to your grill, filling it not all the way but enough to get a solid base. Spread it out evenly for a flat surface.
• Lighting the Charcoal: I prefer using speedy lighters which make the process swift and easy. Place them in the center of the charcoal.
• Ignite with a Blowtorch: Use a blowtorch to set the lighters on fire.
• Reassemble and Ventilate: Once the lighters are burning, place the plate back in the grill, shut the lid, and open the vents on both the top and bottom. This allows oxygen to flow through, feeding the fire and helping it grow.
• Preheat the Grill: Let the grill heat for about 15 minutes or until it reaches around 240°C (464°F).

Prepping the Steak

With the grill prepped, it’s time to focus on our star ingredient – the steak. For this tutorial, we’re working with a hefty 1-kilogram (2.2-pound) ribeye, a cut that promises rich flavor and juicy tenderness.

• Seasoning and Oil: Drizzle a couple of teaspoons of olive oil on each side of the steak, rubbing it in to act as a binder for the seasoning. Generously season with salt and a bit of cracked black pepper.
• Salt Generously: Don’t skimp on the salt. Given the thickness of the steak, you’ll need ample seasoning to penetrate all the way through.

Making the Peppercorn Sauce

Now, let’s make the peppercorn sauce. This is one of my favorite accompaniments to a steak, adding a creamy, zesty kick to the dish.

Ingredients for Peppercorn Sauce:

• 1 Shallot
• 3 Cloves of Garlic
• 10 grams of Green Peppercorns
• 7 grams of Black Peppercorns
• 28 grams (2 tablespoons) of Unsalted Butter
• 60 ml (¼ cup) of Brandy or Cognac (Beef or chicken stock can be used as a substitute)
• 60 ml (¼ cup) of Beef Stock
• 125 ml (½ cup) of Heavy Cream
• Salt to taste

Preparing the Sauce:

1. Dice the Shallot: Start by slicing off the ends, halving, peeling, and finely dicing the shallot.
2. Chop the Garlic: Crush the garlic cloves with the side of your knife to release their flavor, then chop them roughly.
3. Prepare the Peppercorns: Drain the brine from the green peppercorns and crush both green and black peppercorns using a mortar and pestle until you form a rough paste.
4. Sauté the Ingredients: Melt the butter in a pan over medium-high heat. Add the diced shallot with a sprinkle of salt, sautéing until translucent and slightly golden (3-4 minutes). Add the garlic and cook for another minute.
5. Deglaze the Pan: Add the brandy or cognac to deglaze, allowing it to reduce by two-thirds. Pour in the beef stock, reducing it by two-thirds again.
6. Finish with Cream: Stir in the heavy cream and the crushed peppercorns, adding salt to taste. Let it simmer until it thickens (about 3-4 minutes).

Cooking the Steak

• Temperature Over Time: Using a wireless thermometer is key. This device lets you monitor the internal temperature of the steak for a perfect cook.
• Initial Searing: Once the barbecue reaches the desired temperature, burp it a few times to release some heat, then place the steak on the grill, closing the lid.
• Maintaining Heat: Keep the barbecue at around 240°C (464°F) by adjusting the vents.
• Flipping the Steak: Flip the steak every 6-7 minutes. This frequent flipping ensures an even crust without charring one side too heavily.
• Internal Temperature: Aim for an internal temperature of around 48°C (118°F) for rare, knowing it will rise slightly as it rests.

Resting and Slicing

• Rest the Steak: Once off the grill, let the steak rest on a wire rack for about 10 minutes. This resting period allows the juices to redistribute, making for a juicier steak.
• Slice and Serve: For presentation, remove the bone and slice the steak against the grain into strips. This helps tenderize the meat.

Finally, it’s time to enjoy the fruits of your labor. Serve the succulent steak slices with the rich and creamy peppercorn sauce. The interplay of smoky flavors from the grill and the spicy, creamy sauce makes for a mouth-watering combination.

Remember, this method is how I achieve great results, but feel free to adjust based on your preferences. Experiment with seasoning, flip frequencies, and sauce variations to find what works best for you.

Enjoy your perfectly cooked, intensely smoky steak with peppercorn sauce, and don’t forget to share your experience!