The trick is to smoke the meat and not make the meat smoke
Date Septemeber 17, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The cream sauce used: Heavy cream, cayenne pepper, brandy, mushrooms, unsalted butter, shallots, garlic, kosher salt & black pepper
The steak was removed from the firdge 30 minutes early and was seasoned with kosher salt & black pepper 15 minutes before it was grilled.
The Big Green Egg is up to 650 degrees & a 12" cast iron skillet has been preheated for 10 minutes. The cream sauce ingredients are out at the grill & it is time to start making the sauce.
The mushrooms were sauted in unsalted butter. I could tell that the temperature might be a problem because everything was finishing up much faster than the recipe led you to believe.
The mushrooms are done & it is time to add the garlic & shallots.
The garlic & shallots are done.
The brandy has been added by me wearing a long glove to avoid the flames from the brandy igniting.
The heavy cream has been added and the pan was pulled off the grill to cool.
The steak was next. The 1 pound 1" thick boneless rib-eye is on the grill.
The steak cooked for 6 1/2 minutes total & I turned it midway through cooking each side to get the cross hatched grill marks.
The steak has rested for 5 minutes & is ready to eat. The cream sauce looked more like duxelles than a cream sauce. This wasn't necessarily a bad thing as long as it looked & TASTED LIKE duxelle. Fortunately it did.
The steak has just had the sauce applied to it. The sauce tasted just like duxelle used to coat Beef Wellington.
The steak was cooked to medium rare leaning towards rare. This is how I like my steak. If I was cooking for other people I would have cooked the steaks for another 30 seconds or so.
The steak was very tasty, it had a crusty peppery crust in addition to the wonderful flavor from the sauce. The inside was tender & moist.
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This steak from the Big Green Egg Cookbook was called Pepper-Crusted Rib-eye with Morel Cognac Cream Sauce. When I went to the butcher's to get a bone-in rib-eye, I found I could get either a Choice grade bone-in rib-eye or a Prime grade boneless rib-eye. I went for the prime grade for better taste. I also substituted brandy for the cognac in the cream sauce, which was permitted as an alternative in the recipe. The cream sauce was intended to be cooked on a cast iron skillet on the grill. While there wasn't a problem with this, I think there was a problem with the cooking temperature of 650 degrees that was called for. Every step along the way the sauce was cooking far faster than the recipe said it would. What I was left with was something that didn't look like cream sauce, but instead looked like duxelle which is used to coat the roast when making Beef Wellington. The steak was direct grilled for 6 1/2 minutes total at 650 degrees. This gave me a medium rare which was leaning towards rare. The steak was rested for 5 minutes before serving. I tested the sauce and found not only did it look like duxelle, it tasted like duxelle so I still used it to great effect. The steak was tender & moist with a crispy outer crust with peppery flavor. I want to make this steak again and I plan to cook the sauce indoors on the stove at a lower temperature of around 400 degrees. Cooking it on the grill doesn't add anything to the sauce. Instead of having to wait while the grill goes from 400 to 650 I can finish the sauce and head straight out to grill the steak. So I lose nothing and gain an easier cook in the process. This steak is well worth playing with until I get it right.