Owners Manual

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A classic Texan Dalmatian rub is made up of simply salt and
black pepper (hence the name) and is normally used with
brisket. We’ve paired it with this thick bone in rib eye and
cooked it with a wood fire for a steak that has a stunning
charred bark and beautiful pink centre.
FOR COOKING
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.
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.
Using hardwood, fire up the Dome until
you reach 900°F (480°C) with a strong
fire and rolling flame. Slide in a cast iron
griddle pan and allow to heat up for a
couple of minutes.
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 130°F (55°C)
loosely covered with foil on a plate and
leave to rest for 20 minutes.
Carve and serve.
Texan Dalmatian Rubbed Steak
INGREDIENTS
1 Tbsp Black
Peppercorns
½ Tbsp Flaky
Sea Salt
1 3” Bone In Rib
Of Beef
WHAT TO KNOW
Cook at:
875˚F (470˚C)
Difficulty:
Easy
Prep time:
7 hrs
Cooks in:
15 mins
Serves:
1-2 Persons