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Fort Worth Steak

This is a very juicy steak cut, and it is tender enough to melt in your mouth.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dinner, lunch, Main Course
Cuisine: American
Servings: 2 serves
Calories: 291kcal
Author: Charlie
Cost: 18


  • pellet grill


  • 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


  • 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.


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.