Description
Experience the rich, smoky flavor of perfectly grilled tomahawk ribeye steaks with this flavorful steak fajitas recipe. Featuring a robust dry rub and a savory garlic-shallot butter, this dish is perfect for an indulgent feast that serves four with tender, juicy meat cooked to medium rare perfection.
Ingredients
Scale
For the Steak
- 2 tomahawk ribeyes (approximately 2.5 lb each)
- ¼ cup extra-virgin olive oil
- 1 shallot, minced
- 1 stick unsalted butter, softened
- 3 cloves of garlic, minced
For the Basic Steak Dry Rub
- 2 tbsp hot smoked paprika
- 2 tbsp light brown sugar
- 3 tbsp kosher salt
- 3 tsp cracked black pepper
- 2 tsp ground thyme
- 1 tsp ground rosemary
- 1 tsp chili powder
Instructions
- Prepare the Dry Rub: In a small bowl, thoroughly mix all the ingredients for the basic steak dry rub until well combined to ensure an even seasoning for the steaks.
- Sauté Shallot and Garlic: In a small sauté pan, heat the olive oil over medium-high heat until it begins to smoke. Add the minced shallot and garlic, cooking gently over low heat until fragrant and softened, taking care not to burn.
- Apply the Shallot-Garlic Oil: Place the tomahawk ribeyes in a large baking dish. Using a mesh strainer, pour the garlic-shallot olive oil over the steaks evenly, coating them thoroughly.
- Make Garlic-Shallot Butter: In a small bowl, blend together the softened butter with minced shallots and garlic. Set this compound butter aside for topping later.
- Season Steaks: Rub the steaks with the flavored garlic-shallot oil and liberally apply the prepared dry rub all over the meat to infuse intense flavors.
- Preheat Grill: Preheat your grill and set up an extension rack to allow for indirect smoking of the steaks.
- Prepare Grill Grate: Use a folded paper towel dipped in oil and tongs to oil the grill grate, preventing the steaks from sticking during cooking.
- Smoke the Steaks: Place steaks on the extension rack, away from direct heat, and let them smoke gently for 8 to 10 minutes to develop smoky flavor and start cooking gently.
- Remove from Grill: Carefully remove the steaks along with the extension rack from the grill.
- Sear the Steaks: Return the steaks directly over high heat on the grill, searing for 3 to 4 minutes per side to create a flavorful crust and reach medium-rare doneness.
- Rest and Serve: Plate the steaks and immediately top each with a generous dollop of garlic-shallot butter. Let rest for 10 minutes to allow juices to redistribute before serving.
Notes
- Ensure the grill is properly preheated to get a good sear on the steaks.
- Resting the steak after grilling is crucial for juicy results.
- The indirect smoking step adds rich flavor without overcooking the meat.
- Adjust cooking times slightly if your steaks are thinner or thicker.
