How to Cook the Perfect Smoky Steak with Peppercorn Sauce – Step-by-Step Guide

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There’s nothing quite like the satisfaction of cooking a perfectly smoky and delicious steak on your barbecue. In this blog, I’m going to share my tried-and-true method for achieving the most intense smoky flavor, paired with a luscious peppercorn sauce. We’ll start by lighting up the Big Green Egg, move through the steps of preparing and cooking a massive ribeye steak, and finally, whip up a peppercorn sauce that’s bound to become a new favorite. Whether you’re a grill master or a novice, these tips and techniques will elevate your steak game to new heights. So, let’s fire up the grill and get cooking!

Preparing the Barbecue

First things first: lighting your Big Green Egg or your chosen barbecue. This foundational step ensures consistent heat and that smoky depth we crave in a properly grilled steak.

1. Open up your barbecue and prepare the charcoal.
   • Remove the grill grate from the center.
   • Fill the barbecue with lump charcoal—not all the way; just enough to cover the bottom evenly.
   • Spread out the charcoal for an even layer.
2. Light the charcoal.
   • Use Speedy lighters or similar fire starters. Position them right in the middle of the charcoal pile.
   • Ignite the lighters with a blowtorch. This method ensures a quick and efficient start to your fire.
3. Create the optimal grilling environment.
   • Replace the grill grate and close the barbecue lid.
   • Open the vents at both the top and bottom to allow oxygen to flow through the fire, encouraging the heat to rise.
4. Preheat the barbecue.
   • Let it heat for about 15 minutes or until the internal temperature reaches approximately 240°C (464°F).

Preparing the Peppercorn Sauce

While the barbecue is heating up, it’s time to get started on the complementary peppercorn sauce. Here’s what you’ll need:

Ingredients:

• 1 shallot
• 3 cloves of garlic
• 10 grams of green peppercorns
• 7 grams of black peppercorns
• 2 tablespoons (28 grams) of unsalted butter
• Salt to taste
• 60 ml (1/4 cup) of brandy or cognac (optional; substitute with beef, chicken, or vegetable stock if you prefer)
• 60 ml (1/4 cup) of beef stock
• 125 ml (1/2 cup) of thickened cream (35% fat)

Method:

1. Prep the aromatics.
   • Slice the shallot in half, peel it, and then thinly slice and dice it into small to medium-sized pieces.
   • Crush the garlic cloves to release their flavor and then roughly chop them.
2. Prepare the peppercorns.
   • Drain the green peppercorns if they come in brine.
   • Combine the green and black peppercorns in a mortar and pestle. Crush them into a coarse paste. Alternatively, use cracked black pepper from a grinder and chop the green peppercorns if you don’t have a mortar and pestle.
3. Cook the sauce.
   • Heat a pan over medium-high heat and add the butter. Allow it to melt and bubble.
   • Add the diced shallot and a pinch of salt. Sauté for 3-4 minutes until the shallots turn translucent and slightly golden.
   • Add the chopped garlic, mixing well, and cook for another minute to let the garlic enhance its flavor.
   • De-glaze the pan with the brandy or cognac, or your preferred stock, allowing it to reduce by two-thirds.
   • Add the beef stock and allow it to reduce by two-thirds again.
   • Pour in the thickened cream and add the crushed peppercorns along with additional salt to taste. Mix well.
   • Bring the sauce to a simmer and reduce the heat to low. Cook for 3-4 minutes until it thickens. Set aside.

Cooking the Perfect Steak

Now that the barbecue is preheated and the sauce is ready, it’s time to cook the star of the show: a massive, 2.2-pound (1 kilo) ribeye steak.

Steps:

1. Season the steak.
   • Drizzle a couple of teaspoons of olive oil on both sides of the steak. Rub it in to act as a binder for the seasoning and to help the smoky flavor penetrate the meat.
   • Generously season with salt and cracked black pepper on both sides and along the edges. Don’t be afraid to use a bit more salt; a thick steak needs ample seasoning to flavor the entire cut.
2. Cook by temperature, not time.
   • Place the steak in the preheated barbecue, adjusting the vents to maintain a temperature around 240°C (470°F).
   • Flip the steak every 6-7 minutes to ensure an even crust and prevent charring on any one side. Aim to flip the steak 3-4 times during cooking.
3. Monitor the internal temperature.
   • Use a wireless thermometer to track the steak’s internal temperature. For a medium-rare finish, aim for 48°C (118°F) before resting.
   • Once the internal temperature is reached, remove the steak and let it rest over a wire rack for about 10 minutes. This resting period allows the juices to redistribute and the steak’s temperature to rise by an additional 5-6°C.

Serving the Steak

After resting, your steak is ready to be sliced and served.

Steps:

1. Slice the steak.
   • Remove the bone for easier slicing.
   • Cut the steak into strips against the grain, ensuring tender, juicy slices.
2. Serve with the peppercorn sauce.
   • Drizzle the decadent peppercorn sauce over the steak or serve it on the side for dipping.

Now, take a moment to savor the incredible taste of your perfectly cooked, smoky ribeye steak paired with the robust and creamy peppercorn sauce. Enjoy the fruits of your labor, and don’t forget to try this method next time you’re in the mood for an unforgettable steak night.

Whether you’re cooking for a special occasion or just a regular evening, this steak and peppercorn sauce combo is sure to impress. Bon appétit!

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