Master the Art of Cooking the Perfect Smoky Ribeye with Peppercorn Sauce

There’s nothing quite as satisfying as biting into a perfectly cooked steak infused with an intense smoky flavor, and paired with a rich, creamy peppercorn sauce. While you might think you’ve seen every steak tutorial out there, this guide promises to show you unique tips and tricks to elevate your grilling game to new heights. From lighting up your Big Green Egg to achieving the perfect sear and mastering the sauce that complements it all, we’ll walk you through each step meticulously. So, grab your apron and let’s turn that ribeye into a culinary masterpiece that stands out from the crowd!

Preparing Your Grill

Setting Up the Big Green Egg or Barbecue

1. Open the Grill: Start by removing the grate from the center of your Big Green Egg.
2. Add Charcoal: Fill the egg with lump charcoal. Spread it out evenly to ensure it’s flat and level.
3. Lighting the Charcoal: Use Speedy lighters to ignite the charcoal. Place them in the middle of the charcoal pile.
4. Fire It Up: Use a blowtorch to get the lighters ignited. Once they’re burning, replace the plate setter, and close the lid.
5. Ventilation: Open the vents at both the top and bottom of the grill. This allows oxygen to flow through, which helps the fire grow stronger.
6. Preheat: Let the grill heat up for about 15 minutes or until it reaches 240°C (464°F).

Selecting and Preparing the Steak

Choosing Your Cut

For this recipe, we’re using a ribeye steak, also known as a scotch fillet with the bone in. This cut weighs about 1 kilogram (2.2 pounds), making it ideal for achieving a rich, smoky flavor.

Seasoning the Steak

1. Olive Oil: Rub a couple of teaspoons of olive oil over both sides of the steak. This will act as a binder for the seasoning.
2. Salt and Pepper: Generously season the steak with salt. Don’t worry about using too much; the size of the steak necessitates a more significant amount. Add some cracked black pepper, though it might fly away if it’s windy.
3. Temperature Monitoring: Use a wireless thermometer to track the steak’s internal temperature for the perfect cook.

Cooking the Peppercorn Sauce

Ingredients

• 1 shallot
• 3 cloves of garlic
• 10 grams of green peppercorns
• 7 grams of black peppercorns
• 2 tablespoons (28 grams) of unsalted butter
• 60 ml (¼ cup) of brandy or cognac (or beef/chicken/vegetable stock as an alternative)
• 60 ml (¼ cup) of beef stock
• 125 ml (½ cup) of thickened cream
• Salt to taste

Cooking Process

1. Shallots and Garlic: Dice one shallot finely after slicing it horizontally and vertically. Crush three cloves of garlic and chop them roughly.
2. Peppercorns: Crush 10 grams of green peppercorns and 7 grams of black peppercorns using a mortar and pestle or a blender.
3. Sauté: Heat a pan over medium-high heat, add 2 tablespoons of unsalted butter. Once melted and bubbling, add the shallots and a sprinkle of salt. Sauté for 3-4 minutes until the shallots become translucent and slightly golden.
4. Add Garlic: Incorporate the chopped garlic and sauté for another minute to enhance its flavor.
5. Deglaze: Pour in 60 ml of brandy or cognac and let it reduce by two-thirds. If using stock, use the same amount.
6. Beef Stock: Add 60 ml of beef stock and allow it to reduce again by two-thirds.
7. Cream and Peppercorns: Stir in 125 ml of thickened cream and the crushed peppercorns. Let the mixture simmer, then reduce the heat to low and let it thicken for 3-4 minutes. Set aside until ready to serve.

Grilling the Steak

1. Preheat the Grill: Once the grill is at 240°C (464°F), “burp” it a couple of times to let out some smoke and heat gradually.
2. Grill the Steak: Place the steak in the grill and close the lid. Keep the grill at a consistent temperature by adjusting the vents.
3. Flip Regularly: Flip the steak every 6-7 minutes to ensure an even crust without char marks. This usually means flipping about 3-4 times in total.
4. Monitor Temperature: Cook the steak until it reaches an internal temperature of 48°C (118°F) for rare, allowing it to rest afterward for about 10 minutes. This resting period lets the steak’s temperature rise another 5-6°C, bringing it to a perfect medium-rare.

Serving

After resting the steak on a wire rack to let the juices drip off, slice it against the grain to maximize tenderness. Remove the bone for a cleaner presentation. Serve the steak slices with the rich, creamy peppercorn sauce drizzled over or on the side. The result is a smoky, juicy ribeye bursting with flavor, complemented perfectly by the robust peppercorn sauce.

Conclusion

Cooking the perfect smoky ribeye steak isn’t just about following steps—it’s about understanding each element, from setting up your grill to seasoning and monitoring the temperature. Paired with a delicious peppercorn sauce, this method ensures a steak that’s juicy, tender, and full of flavor. So, the next time you fire up the grill, remember these tips and tricks to enjoy a steakhouse-quality meal at home. Happy grilling!