Master the Art of Grilling: Perfect Steak and Peppercorn Sauce Recipe

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When it comes to grilling a steak to perfection, there’s an art and science that goes far beyond simply throwing a piece of meat on a hot grill. Today, I’m sharing my secrets to achieving the most intense, smoky flavor in a ribeye steak and pairing it with a delectable peppercorn sauce. Whether you’ve seen countless tutorials or are new to the world of grilling, this guide will ensure that you master the technique of using a Big Green Egg or barbecue to create a perfectly cooked steak every time. Let’s dive into the step-by-step process, starting with lighting the grill and preparing the charcoal, then moving on to seasoning and grilling the steak to succulent perfection, and finally, crafting a mouth-watering peppercorn sauce. Get ready to impress your taste buds and elevate your grilling game!

Lighting the Grill and Preparing the Charcoal

The first step in grilling the perfect steak is setting up your Big Green Egg or barbecue. Here’s how:

• Open and Prepare the Grill:
  • Remove the grate and fill the egg with lump charcoal. Spread it out evenly to ensure even heat distribution.
• Light the Charcoal:
  • Use speedy lighters or any preferred method to ignite the charcoal. Placing them in the center and lighting them with a blowtorch ensures they catch fire quickly.
• Replace the Plate and Adjust the Vents:
  • Once the charcoal is lit, place the plate setter back in and close the lid. Open the top and bottom vents to allow oxygen to flow, aiding in combustion. Let the grill heat for about 15 minutes until it reaches 240°C (464°F).

Preparing the Ribeye Steak

Now, let’s talk about the star of the show – the ribeye steak. This massive 2.2 lb (1 kg) cut of meat, which is a scotch fillet with the bone in, requires careful preparation and seasoning.

• Seasoning the Steak:
  • Rub a couple of teaspoons of olive oil on each side of the steak. This serves as a binder for the seasoning and allows the smoky flavors to penetrate the meat.
  • Generously season with salt on both sides and along the edges. Don’t worry about overdoing it; a steak this size needs plenty of salt to ensure even flavor throughout.
  • Finish with a sprinkling of cracked black pepper for an additional layer of taste.
• Using a Wireless Thermometer:
  • Insert a wireless thermometer into the thickest part of the steak. Cooking by temperature rather than time ensures precision and prevents overcooking.

Grilling the Ribeye Steak

With the grill preheated and the steak seasoned, it’s time to cook.

• Heat Management:
  • “Burp” the grill by opening the lid slightly a few times to release heat and smoke, then lay the steak on the grill grate.
  • Maintain a consistent temperature of 240°C (464°F) by adjusting the vents.
• Flipping the Steak:
  • Flip the steak every 6 to 7 minutes to ensure an even crust and avoid charring. Three to four flips over 20 to 25 minutes should suffice.
• Checking the Temperature:
  • Aim for an internal temperature of 48°C (118°F) for a medium-rare steak. Remember, the steak will continue to cook slightly while resting.

Resting the Steak

Resting is crucial for juicy, tender meat.

• Resting Setup:
  • Place the steak on a wire rack to allow juices to drip off, which can later be added to your sauce.
• Resting Time:
  • Let the steak rest for 8 to 10 minutes. This ensures the juices redistribute through the meat, enhancing flavor and tenderness.

Crafting the Perfect Peppercorn Sauce

While the steak is resting, it’s time to prepare a luxurious peppercorn sauce.

• Ingredients:
  • 1 shallot, finely diced
  • 3 cloves of garlic, minced
  • 10 grams of green peppercorns (drained from brine)
  • 7 grams of black peppercorns
  • 2 tablespoons (28 grams) of unsalted butter
  • 60 ml (¼ cup) of brandy or cognac (substitute with stock if you avoid alcohol)
  • 60 ml (¼ cup) of beef stock
  • 125 ml (½ cup) of heavy cream
• Cooking the Sauce:
  • Crush the peppercorns using a mortar and pestle. If unavailable, use cracked black pepper and chop green peppercorns or blend them.
  • In a pan over medium-high heat, melt the butter. Add the diced shallot and sauté for 3 to 4 minutes until translucent and slightly golden.
  • Add the minced garlic and cook for an additional minute to release its flavor.
  • Deglaze the pan with brandy or cognac, allowing it to reduce by two-thirds.
  • Add the beef stock and reduce by two-thirds again.
  • Stir in the cream and crushed peppercorns, cooking on low heat for 3 to 4 minutes until the sauce thickens to your desired consistency.

Serving the Steak

Finally, it’s time to bring everything together.

• Slicing the Steak:
  • Remove the bone and slice the steak across the grain into strips. This breaks up muscle fibers and ensures tenderness.
• Presentation:
  • Arrange the steak slices on a plate and pour over the freshly made peppercorn sauce.

Enjoying Your Masterpiece

With your steak perfectly cooked and smothered in rich, peppery sauce, there’s only one thing left – to savor every bite. The intense, smoky flavor coupled with the luxurious peppercorn sauce will elevate your grilling prowess to new heights.

Experiment with these techniques and ingredients, and don’t forget to enjoy the process. Happy grilling!

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