Fort Worth Steak
This is a very juicy steak cut, and it is tender enough to melt in your mouth.
Equipment
- pellet grill
Ingredients
- 2 whole Rib-eye Tomahawk Steak
- 1 tbsp Mayonnaise
- 1 clove Fresh garlic crushed with a little salt
- 1 pinch Fresh cracked black pepper to taste
- 1 tsp onion powder
- 1 tbsp garlic powder
- 1 tsp mustard powder
- 1 tsp Chill power to taste I like it hot
- 1 tsp of turmeric
- 1 tsp smoked paprika
- 1 pinch Coarse sea salt to taste
- 1 tsp cumin
- 1 tsp Butter
- 1 sprig Fresh thyme
- 1 tbsp Veg oil
Instructions
- Take the steak out of the fridge at least 2 hours before you plan to cook it and preheat an oven to 150.
- Combine the mayonnaise, garlic, and dry ingredients in a bowl and then baste over all sides of the meat and add extra salt to form a crust. Leave to rest and marinate for a further 30 mins.
- Let a cast-iron skillet come up to temperature on the stove at high heat, add a tablespoon of veg oil, and embrace the seal for 5 mins on each side. Add butter and fresh thyme and bask until glossy.
- After 10 mins and a nice crust, you will need to cover the steak with foil and let it cook for a further 20 mins in the oven.
- Turn the oven off and let it rest for a further 10 mins.
Notes
Before leaving to rest, make sure you spoon the remaining juices for a couple of minutes on top so it keeps moist for the ultimate tender steak.