Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Tallow Basted Seared Ribeye!
WHAT YOU'LL LOVE
- Infusing beef tallow with garlic over an hour of gentle heat mellows the garlic while flavoring the fat, so both the tallow and the softened cloves are usable by the time the steak goes on
- Basting with tipped, pooled tallow instead of a static pan lets a spoon gather enough fat to continuously bathe the steak, building more flavor than the steak would pick up sitting in a shallow layer alone
- Adding fresh rosemary and thyme directly to the searing tallow infuses the fat with herbal aroma throughout the baste, rather than seasoning the steak with dried herbs alone
- Resting the steak directly on a bed of blue cheese butter lets the butter melt up into the meat as it rests, instead of melting a pat on top where much of it would run off the plate
Tallow Basted Seared Ribeye
Tom Jackson
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
1 hour 2 minutes
Calories
1242
Revel in the deliciousness of Tallow Basted Seared Ribeye from the recipe by Chef Tom. Enjoy the aroma of a smoky grill as the rich marinade is sealed in with each juicy bite.
Ingredients
-
1/2 cup Cornhusker Beef Tallow
- 1 head garlic, cloves separated and peeled
-
Creekstone Farms Prime Ribeye steaks
-
Cattleman’s Grill California Tri-Tip Steak Seasoning
- 1 sprig rosemary
- 3 sprigs thyme
- 1 (4 oz) stick cultured butter, room temperature
- 1 head roasted garlic (from above)
- 1/4 cup / 1.5 oz smoked blue cheese crumbles
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
-
Jacobsen Salt Co. Kosher Salt, to taste
For the Blue Cheese Butter:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF with the diffuser door (or entire diffuser plate) removed.
- Place 1/2 cup beef tallow in a pint sized mason jar. Add to the jar the peeled cloves of garlic. Place in the grill, away from the direct flame. Cook until the garlic is tender, about one hour. Remove from the grill. Separate the garlic cloves from the tallow. Let cool.
- Turn the grill temperature up to 500ºF. Place a Finex 12” Cast Iron Skillet in the grill to preheat.
- Place the Cattleman’s Grill California Tri-Tip Steak Seasoning in a Kala CrushGrind spice grinder. Grind the rub over the steak to season.
- To make the blue cheese butter, combine the roasted garlic with the butter, blue cheese and Cattleman’s Grill Pit Fire Hot Sauce and mash and mix to incorporate. Season with Jacobsen Salt Co. Tellicherry Black Peppercorns and Kosher Salt to taste. Set aside at room temperature.
- Place the garlic infused beef tallow in the hot cast iron skillet. Add the sprigs of fresh herbs. Place the steak in the skillet. Don’t over crowd the skillet. Work in batches if necessary. Grab the handle of the skillet with a towel or grilling gloves and tip the skillet up at an angle, allowing the tallow to gather at the edge of the skillet closest to you. Using a large spoon, baste the tallow over the steak. Repeat this occasionally throughout the cook. When the bottom is seared, flip the steak and repeat the basting process. Cook the steak to an internal temperature of 130ºF.
Place a dollop (about 2 tsp) of the blue cheese butter on a dinner plate. Remove the steak from the skillet and place on top of the butter. Top the steak with another dollop of butter and spear across the top of the steak. Allow the butter to melt into the steak as it rests for a couple of minutes before serving.
Recipe Note
Recipe FAQ
Why cook the garlic in tallow for a full hour before searing the steak?
The extended, gentle heat mellows the garlic's sharpness while infusing the tallow with flavor, so by the time the steak goes on, both the fat and the softened cloves are ready to use.
Why tip the skillet at an angle to baste instead of leaving it flat?
Tipping the pan pools the tallow at one edge, giving a spoon enough depth to scoop and continuously pour it back over the steak. A flat skillet would leave too shallow a layer to baste effectively.
Why add fresh rosemary and thyme to the tallow instead of just seasoning the steak with dried herbs?
The fresh sprigs infuse the hot tallow itself with herbal aroma, so every basting pour carries that flavor onto the steak, rather than the herbs sitting only on the meat's surface.
Why rest the steak directly on top of the blue cheese butter instead of adding it after resting?
Placing the steak on a bed of butter right away lets it start melting up into the meat immediately, and topping it with a second dollop lets that melt happen from both directions during the rest rather than adding cold butter afterward, where much of it would just run off.
What internal temperature should the ribeye actually reach?
This recipe pulls it at 130°F, a solid medium-rare finish. As a whole-muscle cut of beef, this is safe and standard practice there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
4 out of 5 a heavy cast iron skillet on the stovetop can replicate the tallow bath and basting technique exactly; the grill mainly adds convenience for the hour-long garlic infusion stage.
Recipe Highlights
Garlic-infused tallow: Mellows the garlic while building flavor into the fat over an hour.
Tipped-skillet basting: Pools enough tallow to continuously bathe the steak.
Fresh herbs in the fat: Infuses aroma into every basting pour.
Butter-bed resting: Melts flavor into the steak from both above and below.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.65 oz
- per serving
- Calories
- 1242
- Carbs
- 8 grams
- Protein
- 45 grams
- Fat
- 113 grams
- Sodium
- 1237 milligrams
