Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Tallow Basted Seared Ribeye!
Tallow Basted Seared Ribeye
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.
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:
- 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.
- Serving Size
- 11.65 oz
- per serving
- 8 grams
- 45.4 grams
- 113.1 grams
- 1237 milligrams