The Best Tallow-Seared Steak
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If you’ve never seared a steak in tallow, you’re missing out! It lends a buttery, rich flavor, all without the smoky pan or the taste of burnt butter.
Ingredients
-
2 Tbsp Rosemary & Pink Peppercorn Tallow (or sub for another of FOND’s tallow varieties)
- 2 Grass-fed steaks (we love ribeye!)
- Kosher salt (we use Redmond Real Salt)
- Ground Black Pepper
Directions
Add a large cast iron pan to your oven and preheat to 500°F. While the oven is preheating, you can take your steak out of the fridge and blot both sides with a paper towel.
- When the oven has preheated, take your cast iron pan out and place on the stovetop on medium/high heat with the 2 Tbsp of tallow. Let it warm for 3-5 minutes.
- While the pan sits on the stovetop, liberally add salt and pepper to both sides of your steak. Don’t be stingy here! The salt improves both the crust and the flavor.
- Once your tallow is warm, carefully transfer both steaks to the hot pan. Sear the meat for 3-5 minutes on one side before flipping to sear for 3-5 minutes on the other side. The time required will depend on the thickness and overall size of your steak.
- Using a meat thermometer, check the temperature. If needed, transfer the cast iron pan to the oven to finish cooking. 2-3 minutes per side typically does the trick!
Bonus step, but improves the crust you’ll get on your meat: dry age your steak in the fridge for 12-24+ hours. The easiest way to do this is to put a baking cooling rack on a baking sheet, and rest both steaks on top. This allows them to breathe and drain any excess liquid. Put the steaks in the fridge and leave them uncovered until you’re ready to cook.
