Master the Art of Cooking the Perfect Steak with Smoky Flavor and Peppercorn Sauce

“`

There’s something profoundly satisfying about biting into a perfectly cooked steak that is tender, juicy, and bursting with flavor. Today, we journey through the steps of achieving that restaurant-quality steak right in your backyard, with an intense smoky flavor and a luscious peppercorn sauce that complements it impeccably. Whether you’re a seasoned grill master or a weekend BBQ enthusiast, lighting your Big Green Egg or barbecue might seem like a small step, but it’s crucial to setting the stage for culinary excellence. We’ll guide you through this straightforward process, followed by the seasoned touches and precise cooking times that ensure perfection. Along the way, we’ll whip up a peppercorn sauce from scratch—highlighting how simple ingredients can transform into something extraordinary. Ready to elevate your steak game? Let’s fire up that grill and get started!

Preparing the Grill:

1. Open and Clean:
   • Start by opening your Big Green Egg and removing the grate from the center.
   • Fill the egg with lump charcoal, spreading it out evenly for a flat surface.
2. Light the Charcoal:
   • Use Speedy lighters, positioning them in the center of the charcoal.
   • Ignite the lighters with a blowtorch, ensuring they catch fire properly.
3. Ventilation:
   • Place the plate back in and close the lid.
   • Open the vents on both the top and bottom to allow adequate airflow.
   • This ventilation facilitates oxygen flow through the charcoal, enhancing combustion and creating an ideal environment for grilling.
   • Let the grill heat for about 15 minutes or until it reaches approximately 240°C (464°F).

Ingredients and Preparation:

With the grill heating up, let’s prepare the steak and the delectable peppercorn sauce.

Steak:

• We’re working with a large ribeye (approximately 1 kilogram or 2.2 pounds) with the bone in. This cut guarantees a rich and flavorful experience.

Peppercorn Sauce:

• Shallots and Garlic:
  • Finely dice one shallot after removing the ends and peeling it.
  • Crush and chop three cloves of garlic to activate the allicin compound, boosting their flavor.
• Peppercorns:
  • Use 10 grams of green peppercorns and 7 grams of black peppercorns.
  • Drain the green peppercorns if they come in brine but don’t rinse them.
  • Crush the peppercorns using a mortar and pestle to form a coarse paste. Alternatively, use a pepper grinder for black peppercorns and finely chop the green ones, or blend them together in a blender.

Cooking the Peppercorn Sauce:

1. Sautéing:
   • Place a pan on medium-high heat and add 2 tablespoons (28 grams) of unsalted butter.
   • Once melted, add the diced shallot with a sprinkle of salt and sauté for 3-4 minutes until translucent and slightly golden.
   • Add the chopped garlic and sauté for an additional minute.
2. Deglazing:
   • Deglaze the pan with 60 ml (1/4 cup) of brandy or cognac, substituting with beef, chicken, or vegetable stock if avoiding alcohol.
   • Mix and allow it to reduce by two-thirds.
3. Adding Stock and Cream:
   • Pour in 60 ml (1/4 cup) of beef stock and again reduce by two-thirds.
   • Add half a cup (125 ml) of thickened cream, mix well, and bring to a simmer.
   • Incorporate the crushed peppercorns and salt to taste, simmering on low heat for 3-4 minutes until thickened.
   • Set the sauce aside until ready to serve.

Preparing the Steak:

1. Seasoning:
   • Drizzle a couple of teaspoons of olive oil on both sides of the steak, rubbing it in to act as a binder for the seasoning.
   • Generously season both sides and edges of the steak with salt. Given the steak’s size, ample salt is necessary to ensure even flavor.
2. Cooking:
   • Once the barbecue is hot, burp it a couple of times by partially opening the lid to release smoke and heat gradually.
   • Place the steak on the grill and close the lid, maintaining a temperature of 240°C (464°F) using the vents.
3. Flipping:
   • Cook the steak to the desired internal temperature. Flip it every 6-7 minutes to ensure even cooking and prevent charring.
   • For a steak this size, it typically takes about 20-25 minutes, flipping 3-4 times.
4. Resting:
   • Once the steak reaches an internal temperature of 48°C (118°F), remove it from the grill.
   • Rest the steak on a wire rack for 10 minutes, allowing the juices to redistribute and the temperature to rise by 5-6°C.

Serving:

After resting, remove the bone for presentation and slice the steak against the grain into strips, ensuring tenderness. Serve with the prepared peppercorn sauce, allowing the flavors to meld perfectly.

With these steps, you’re ready to enjoy a steak that’s not just a meal but an experience. The smoky flavor from the grill and the rich, creamy peppercorn sauce make for an unforgettable combination. Remember, using quality ingredients and precise techniques can elevate any dish, so take your time and savor the process. Happy grilling, and enjoy your culinary masterpiece!

“`