This thick-cut entrecote steak is slow-cooked over charcoal, infused with Texas spices, and finished with a sizzling whiskey sear in cast iron. Served with smoky shiitake mushrooms, it's the perfect luxurious lunch—or a BBQ showstopper for any day of the week. Juicy, tender, and bold in flavor, this is next-level steak cooking with a fiery finish.
Short
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You can find the full instructional video at the end of this page.
Ingredients
400–500 g / 14–17 oz thick-cut entrecote steak
- 1 tbsp PitmasterX Texas seasoning
150 g / 5.3 oz shiitake mushrooms
1 tbsp whiskey
2 tsp neutral oil (for cast iron pan)
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Fire up your BBQ for indirect heat at 120°C / 250°F. While it heats, season the entrecote steak generously with PitmasterX Texas seasoning.
- Place the steak on the grill together with the shiitake mushrooms. Cook until the internal temperature of the steak reaches 52°C / 125°F for medium-rare.
- Remove the steak from the grill and let it rest for 5–10 minutes while you prepare a cast iron pan for the sear.
- Heat a cast iron pan over direct heat until very hot. Add a touch of neutral oil and place the steak in the pan. After 30 seconds, splash in the whiskey and quickly sear each side to form a caramelized crust.
- Remove from the pan and slice the steak against the grain. Serve immediately with the grilled shiitake mushrooms and any resting juices from the steak.
