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

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There’s an art to cooking the perfect steak, and today, I’m excited to share my method that yields the most intense smoky flavor and tenderness you’ll ever taste. In this guide, we’re not only grilling a massive ribeye steak on the Big Green Egg but also pairing it with a creamy, savory peppercorn sauce that’s one of my favorites. Whether you’re a seasoned grill master or just starting, I’ll walk you through every step—from preparing your charcoal grill to achieving the ideal steak temperature and crafting a delectable sauce. Get ready to elevate your steak game to a whole new level.

Setting Up Your Grill

First things first, the key to an excellent steak begins with the grill. If you’re using a Big Green Egg or any similar charcoal barbecue, follow these steps for optimal heat and flavor:

1. Open the Grill: Start by removing the grate from the center of the grill.
2. Add Lump Charcoal: Fill the grill with lump charcoal, making sure to spread it out evenly to create a flat surface.
3. Light the Charcoal: I prefer using speedy lighters placed in the center of the charcoal. Light them with a blowtorch to ensure they catch fire quickly.
4. Reassemble the Grill: Once the charcoal is lit, place the plate back in, shut the lid, and open the vents on both the top and bottom. This setup allows oxygen to flow through, making the fire burn efficiently.
5. Preheat: Let the grill heat up for about 15 minutes or until it reaches 240°C (464°F).

Preparing the Peppercorn Sauce

While the grill is heating, let’s work on the peppercorn sauce:

Ingredients:

• 1 shallot
• 3 cloves of garlic
• 10 grams of green peppercorns (drained if in brine)
• 7 grams of black peppercorns
• 2 tablespoons (28 grams) unsalted butter
• 1/4 cup (60 ml) brandy or cognac (alternatively, beef or chicken stock)
• 1/4 cup (60 ml) beef stock
• 1/2 cup (125 ml) thickened cream (whipping cream or heavy cream)
• Salt to taste

1. Shallots and Garlic: Start by finely dicing the shallot and roughly chopping the garlic. For added flavor, crush the garlic cloves before chopping to activate the allicin compound.
2. Crush the Peppercorns: Using a mortar and pestle, crush both the green and black peppercorns. If you don’t have these tools, a blender or pepper grinder will do.
3. Sauté the Shallots: In a medium-high heat pan, melt the butter until it starts to bubble. Add the diced shallots with a sprinkle of salt and sauté for 3-4 minutes until translucent and slightly golden.
4. Add Garlic: Add the chopped garlic and sauté for another minute to enhance its flavor.
5. Deglaze: Pour in the brandy or cognac, stirring well to deglaze the pan. Allow it to reduce by two-thirds.
6. Add Beef Stock: Once reduced, add the beef stock and let this mixture reduce by two-thirds again.
7. Incorporate Cream and Peppercorns: Add the thickened cream and crushed peppercorns. Season with salt to taste. Simmer on low heat for 3-4 minutes until the sauce thickens. Set aside until ready to serve.

Cooking the Ribeye Steak

With the grill preheated and the sauce ready, it’s time to focus on the steak. Here’s how to achieve that perfect smoky ribeye:

1. Season the Steak: Drizzle a couple of teaspoons of olive oil on each side of the steak, rubbing it in well. This helps the seasoning stick. Generously coat both sides with salt and cracked black pepper.
2. Grill Setup: Once your grill is at the desired temperature, open it carefully to let out excess smoke. This process is sometimes referred to as “burping” the grill.
3. Grill the Steak: Place the steak on the grill and close the lid. Maintain the grill temperature at 240°C (464°F) by adjusting the vents as necessary. Flip the steak every 6-7 minutes to ensure an even crust and prevent charring.
4. Cook to Temperature: Use a wireless thermometer to monitor the steak’s internal temperature. For a steak this size, aim for an initial temperature of 48°C (118°F) for rare to medium-rare. It usually takes about 20-25 minutes, flipping 3-4 times.
5. Rest the Steak: Once the steak reaches the desired internal temperature, let it rest on a wire rack for 8-10 minutes. This allows the juices to redistribute and the temperature to rise slightly.

Serving

After the resting period, slice the steak against the grain to maintain tenderness. The crust should be perfectly smoky, and the interior juicy and flavorful.

• Presentation: For a clean look, you can remove the bone before slicing. Arrange the slices on a serving plate.
• Sauce: Pour the prepared peppercorn sauce over the steak or serve it on the side for dipping.

Final Thoughts

There you have it—a perfectly cooked, smoky ribeye steak with a luscious peppercorn sauce. This method ensures a rich, flavorful, and tender steak every time. Whether it’s a special occasion or a weekend treat, using quality ingredients and a bit of care in your cooking process can make all the difference.

Enjoy your meal, and if you found this guide helpful, don’t forget to hit the like button, leave a comment, and subscribe for more recipes and cooking tips. Happy grilling!

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