Texan Dalmatian Rubbed Steak
A classic Texan Dalmatian rub is made up of simply salt and black pepper (hence the name) and is normally used with brisket.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 4 hours
- Cook Time
- 15 minutes
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Grind the black peppercorns in a pestle and mortar before sifting through a fine sieve. Dispose of the outer husks but keep the finer pepper that falls through the sieve and mix it well with the salt.
Step 2
Pat the steak dry before rubbing lightly with a little oil and sprinkling over the Dalmatian rub. Make sure the meat is evenly coated with the rub and lay the steak on a resting rack with a plate underneath and leave in the fridge, uncovered, for 4-6 hours, removing 45 minutes before you want to cook.
Step 3
Using hardwood, fire up the Dome until you reach 900f/480c with a strong fire and rolling flame. Slide in a cast iron griddle pan and allow to heat up for a couple of minutes.
Step 4
Drizzle half a tbsp of oil over the steak before placing it in the hot pan and returning to the oven. Cook the steak, turning regularly for around 9-12 minutes. Use a probe to check the temperature and remove the steak once it reaches an internal temperature of 130f/55c loosely covered with foil on a plate and leave to rest for 20 minutes.
Step 5
Carve and serve.
