Description
This Steak Fajitas recipe features perfectly grilled tomahawk ribeye steaks seasoned with a flavorful dry rub and topped with a fragrant garlic-shallot butter. The steaks are first smoked gently on a grill extension rack and then seared over high heat to achieve a juicy, tender medium-rare finish. Served with rich garlic butter, this dish is a delicious and impressive feast ideal for sharing with family and friends.
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 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 Dry Rub: In a small bowl, thoroughly mix the hot smoked paprika, light brown sugar, kosher salt, cracked black pepper, ground thyme, ground rosemary, and chili powder to make the dry rub.
- Sauté Shallot and Garlic: Heat olive oil in a small sauté pan until smoking. Add the minced shallot and garlic, and cook over low heat until fragrant, about 2-3 minutes. Remove from heat.
- Apply Olive Oil Mixture: Place the tomahawk ribeyes into a large baking dish. Using a mesh strainer, pour the garlic-shallot olive oil evenly over the steaks to coat them.
- Prepare Garlic-Butter Mix: In a small bowl, blend together the softened butter, minced shallot, and minced garlic until well combined. Set aside.
- Season Steaks: Rub the steaks with the flavored olive oil on all sides, then liberally season them with the prepared dry rub, pressing it into the meat.
- Preheat Grill: Preheat your grill and add an extension rack for indirect grilling to prevent direct contact with heat during smoking.
- Oil Grill Grate: Carefully oil the grill grate using a folded paper towel held with tongs to prevent sticking.
- Smoke Steaks: Place the steaks on the extension rack away from direct heat and let them smoke for 8 to 10 minutes, which infuses subtle smoky flavors while gently warming the meat.
- Remove Steaks from Grill: Take off the steaks along with the extension rack from the grill to prepare for searing.
- Sear Steaks: Return the steaks directly over high heat on the grill and sear for 3 to 4 minutes per side to develop a rich crust and medium-rare doneness.
- Rest and Serve: Remove the steaks from the grill and plate them. Top with the prepared garlic-shallot butter and let rest for 10 minutes to redistribute juices before slicing and serving.
Notes
- Use an instant-read thermometer to check for medium-rare doneness (around 130-135°F internal temperature).
- Allowing the steaks to rest is critical for juicy, tender meat.
- The extension rack helps prevent burning and allows gentle smoking for enhanced flavor.
- Adjust grilling times based on steak thickness and preferred doneness.
- Serve with warm tortillas and your choice of fajita vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
