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.
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 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.
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.
Carve and serve.
1 Tbsp Black Peppercorns
½ Tbsp Flaky Sea Salt
1 3” Bone In Rib Of Beef