Recipes
The basics
Pan-seared steak in tallow
Eat freelyA thick steak seared in a hot pan with tallow for a deep crust and an even pink center.
Made from MeatFats
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Ingredients
- 2 ribeye or strip steaks 2.5 to 4 cm thick, about 350 g each
- 1½ tsp salt coarse
- ½ tsp black pepper
- 1½ tbsp beef tallow
- 2 garlic cloves (optional) smashed
- 2 thyme or rosemary sprigs (optional)
Method
- Salt the steaks at least 45 minutes ahead, or right before cooking. In between, the surface is wet and will not brown well.
- Pat the steaks completely dry and add the pepper.
- Heat a cast-iron skillet over high heat for 3 to 4 minutes, then add the tallow and let it shimmer.
- Lay the steaks in and sear 2 minutes without moving them. Flip and sear 2 minutes more.
- Lower the heat to medium and keep flipping every minute until the steak is 3°C (5°F) below your target. Add the garlic and herbs for the last 2 minutes and spoon the fat over the steaks.
- Rest on a board 5 to 10 minutes, then slice against the grain.
Tips
- Doneness after resting: rare 120°F (49°C), medium-rare 130°F (54°C), medium 140°F (60°C).
- Hold the steak on its side with tongs for a minute to render the fat edge.
- Any animal fat works here: duck fat is excellent too.
- Thin steaks (under 2 cm) need only 1 to 2 minutes per side on high heat.
Cook poultry to 74°C (165°F) and ground meat to 71°C (160°F). Check every recipe against your own allergies.