Grilled Ribeye with Beef Tallow Fries
 Basted in garlic infused beef tallow with a herb brush, grilled over hot coals and paired with french fries – this epic Grilled Ribeye with Beef Tallow Fries is so freakin good! It’s sure to be one of your new favorite recipes! If you’ve been craving steak, you can’t beat the flavor of this grilled ribeye! Post Sponsored by South Chicago Packing Why You’ll Love Grilled Ribeye with Beef Tallow Fries The thing that really knocks this ribeye out of the park is South Chicago Packing Company’s Wagyu Beef Tallow. Searing the steak in wagyu beef tallow enhances its richness and flavor. Not to mention using it to cook the french fries will leave you with the best tasting, completely addictive savory side of fries. If you are curious about the health benefits, wagyu beef tallow has balancing levels of Omega-3 and Omega-6 essential fatty acids. Not that you needed another excuse to drench your steak in it! Fun Fact: Miss the taste of the original Mcdonald’s french fries? The reason they were so tasty is, you guessed it, they were fried in tallow. This recipe will help you recreate that french fry flavor everyone loves. For other proteins cooked in fat, check out my Steaks in a Butter Bath and Smoked Beef Shank. What is Wagyu Beef Tallow? Beef tallow is rendered beef fat, so it usually has more of a buttery consistency. Typically used as cooking oil to prepare steak and fries and enhance the flavor of the dish. It remains solid at room temperature but melts when put into a cooking pan. And like I mentioned above, beef tallow has balancing levels of Omega-3 and Omega-6 essential fatty acids. Grilled Ribeye with Beef Tallow Fries Ingredients Steak: Bone in RibeyeKosher Salt, to tasteCanola Oil (this will help us develop a nice crust on the steak) Bone in Ribeye Kosher Salt, to taste Canola Oil (this will help us develop a nice crust on the steak) Baste: Wagyu Beef Tallow from South Chicago Packing (for enhanced flavor)Whole Garlic Cloves, smashedRosemary Sprigs (for the herb brush)Thyme Sprigs (also for the herb brush) Wagyu Beef Tallow from South Chicago Packing (for enhanced flavor) Whole Garlic Cloves, smashed Rosemary Sprigs (for the herb brush) Thyme Sprigs (also for the herb brush) Beef Tallow Fries: (you can always opt for a side of mashed potatoes if that’s more of your jam) Russet Potatoes, cut into fries (depending on if you opt for thin fries or fat fries you might have to adjust the cooking time)Wagyu Beef Tallow from South Chicago Packing Russet Potatoes, cut into fries (depending on if you opt for thin fries or fat fries you might have to adjust the cooking time) Wagyu Beef Tallow from South Chicago Packing Garlic Peppercorn Aioli Fresh EggOlive OilPressed Garlic (because we all love garlic)Lemon Juice (for tanginess) Freshly Cracked Black Pepper Kosher Salt Fresh Egg Olive Oil Pressed Garlic (because we all love garlic) Lemon Juice (for tanginess) Freshly Cracked Black Pepper Kosher Salt Grilled Ribeye with Beef Tallow Fries Instructions Let’s start by gently scoring your ribeye steak. I like to lightly score my steak because it creates more of a surface area on the steak. This increased surface not only helps the ribeye hold more of our garlic infused butter baste, but it also helps us develop a better crust on the steak. So all in all, it’s a win-win. Next, lather each cut of steak with canola oil and season with salt. Place each ribeye on a tray, and place in the fridge for 40 minutes. While your steak is in the fridge, it’s time to cut your potatoes into thin fries. Once you have your fries, place them in a bowl of ice water. Allow the fries to soak until it’s time to start cooking. Make sure your fries are close to the same size to ensure they all cook evenly. For other steak and fries variations, check out my Loaded Steak Fries, Peppercorn Crusted Steaks with Duck Fat Fries and California Burrito. Next, crack an egg into a bowl, and add pressed garlic and lemon juice. Whisk the mixture vigorously until it begins to thicken. Slowly add your olive oil while whisking to fully combine. Once the consistency has thickened—and the oil is fully immersed—add your salt and freshly cracked black pepper. Then, place in the fridge until you’re ready to serve. Finally, it’s time to preheat your grill to medium-high heat (around 375F) for direct grilling. Don’t forget to heat up a dutch oven/skillet with the Wagyu Beef Tallow until the tallow is 350F. Then snag your fries from the fridge, dry them off and add them to the liquified beef tallow. Pro tip: cook the fries in two to three batches. This way, they don’t overcrowd the pan. Beginning Stages of Cooking Add your first batch into your dutch oven or skillet. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes. Then, return the fries to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are nice and crispy, place them on a plate with a paper towel to catch the excess oil. Once they are done, you can add the fries to a large bowl along with some salt. Add salt to taste and toss them to ensure all fries are evenly coated. Finishing Our Grilled Ribeyes For the next step, add the steak to the grill and cook until 120F internal (about 15-25 minutes). Sear steaks for about 3-4 minutes on the first side until you flip them, baste with the garlic-infused beef tallow and our herb brush, and then sear the second side for about 3-4 minutes. Make sure to move the steaks around and avoid flare-ups. If you have flare-ups pull the steak off for 15-20 seconds, then add it back and continue cooking. When the steaks are done, let them rest for 15 minutes. Once the steaks are rested, slice them off the bones and serve on a warmed plate with the fries and garlic peppercorn aioli. The final result is a delicious, tender ribeye and crispy flavor-packed fries you’ll be craving for weeks after! Enjoy! How to Store Grilled Ribeye with Beef Tallow Fries If you find yourself with some leftovers, lucky you. You can store them in an airtight container in the fridge for 3-5 days! To reheat, just pull them out, place them on a baking sheet and stick them in the oven to reheat for about 10-15 minutes until hot. Let us know how your ribeye turned out in the comments! Steak: ▢ 1 Bone in Ribeye▢ Kosher Salt to taste▢ Canola Oil ▢ 1 Bone in Ribeye ▢ Kosher Salt to taste ▢ Canola Oil Baste: ▢ ¼ cup Wagyu Beef Tallow from South Chicago Packing▢ 2-3 Whole Garlic Cloves smashed▢ 4-5 Rosemary Sprigs▢ 4-5 Thyme Sprigs ▢ ¼ cup Wagyu Beef Tallow from South Chicago Packing ▢ 2-3 Whole Garlic Cloves smashed ▢ 4-5 Rosemary Sprigs ▢ 4-5 Thyme Sprigs Beef Tallow Fries: ▢ 2 medium Russet Potatoes cut into fries▢ 1 qt Wagyu Beef Tallow from South Chicago Packing ▢ 2 medium Russet Potatoes cut into fries ▢ 1 qt Wagyu Beef Tallow from South Chicago Packing Garlic Peppercorn Aioli: ▢ 1 Fresh Egg▢ 1/3 cup Olive Oil▢ 1 tbsp Pressed Garlic▢ 2 tsp Lemon Juice▢ 1 tsp Freshly Cracked Black Pepper▢ 1 tsp Kosher Salt ▢ 1 Fresh Egg ▢ 1/3 cup Olive Oil ▢ 1 tbsp Pressed Garlic ▢ 2 tsp Lemon Juice ▢ 1 tsp Freshly Cracked Black Pepper ▢ 1 tsp Kosher Salt Begin by gently scoring the outside of your ribeye, lathering with canola oil and seasoning with salt. Place the ribeyes on a sheet tray and add them to the fridge for 40 minutes. Next, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.Finally, crack your egg into a bowl along with the pressed garlic and lemon juice. Begin whisking vigorously until the mixture begins to thicken. Then, slowly add your olive oil little by little while whisking in order to fully immerse it. Once the consistency has thickened and the oil is fully immersed, add your salt and freshly cracked black pepper. Stir, add to a bowl and place in the fridge until serving.Preheat your grill to medium high heat (around 375F) for direct grilling.Heat up a dutch oven/skillet with Wagyu Beef Tallow from South Chicago Packing until the tallow is 350F. Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan). Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve.Pull your steak out of the fridge to come to room temperature for about 15 minutes. In another skillet, add your beef tallow and crushed garlic cloves. Let that simmer while you make an herb brush with your rosemary & thyme sprigs. Next, add the steak to the grill and cook until 120F internal (about 15-25 minutes). Cook the steaks for about 3-4 minutes per side until you flip them and baste with the garlic infused beef tallow. Make sure to move the steaks around and avoid flare ups. If you do have flare ups, pull the steak off for 15-20 seconds then add it back and continue cooking. When the steaks are done, let the steaks rest for 15 minutes.Once the steaks are rested, slice them off the bones and serve with the fries and garlic peppercorn aioli. Enjoy! Begin by gently scoring the outside of your ribeye, lathering with canola oil and seasoning with salt. Place the ribeyes on a sheet tray and add them to the fridge for 40 minutes. Next, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Begin by gently scoring the outside of your ribeye, lathering with canola oil and seasoning with salt. Place the ribeyes on a sheet tray and add them to the fridge for 40 minutes. Next, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Finally, crack your egg into a bowl along with the pressed garlic and lemon juice. Begin whisking vigorously until the mixture begins to thicken. Then, slowly add your olive oil little by little while whisking in order to fully immerse it. Once the consistency has thickened and the oil is fully immersed, add your salt and freshly cracked black pepper. Stir, add to a bowl and place in the fridge until serving. Finally, crack your egg into a bowl along with the pressed garlic and lemon juice. Begin whisking vigorously until the mixture begins to thicken. Then, slowly add your olive oil little by little while whisking in order to fully immerse it. Once the consistency has thickened and the oil is fully immersed, add your salt and freshly cracked black pepper. Stir, add to a bowl and place in the fridge until serving. Preheat your grill to medium high heat (around 375F) for direct grilling. Preheat your grill to medium high heat (around 375F) for direct grilling. Heat up a dutch oven/skillet with Wagyu Beef Tallow from South Chicago Packing until the tallow is 350F. Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan). Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve. Heat up a dutch oven/skillet with Wagyu Beef Tallow from South Chicago Packing until the tallow is 350F. Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan). Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve. Pull your steak out of the fridge to come to room temperature for about 15 minutes. In another skillet, add your beef tallow and crushed garlic cloves. Let that simmer while you make an herb brush with your rosemary & thyme sprigs. Next, add the steak to the grill and cook until 120F internal (about 15-25 minutes). Cook the steaks for about 3-4 minutes per side until you flip them and baste with the garlic infused beef tallow. Make sure to move the steaks around and avoid flare ups. If you do have flare ups, pull the steak off for 15-20 seconds then add it back and continue cooking. When the steaks are done, let the steaks rest for 15 minutes. Pull your steak out of the fridge to come to room temperature for about 15 minutes. In another skillet, add your beef tallow and crushed garlic cloves. Let that simmer while you make an herb brush with your rosemary & thyme sprigs. Next, add the steak to the grill and cook until 120F internal (about 15-25 minutes). Cook the steaks for about 3-4 minutes per side until you flip them and baste with the garlic infused beef tallow. Make sure to move the steaks around and avoid flare ups. If you do have flare ups, pull the steak off for 15-20 seconds then add it back and continue cooking. When the steaks are done, let the steaks rest for 15 minutes. Once the steaks are rested, slice them off the bones and serve with the fries and garlic peppercorn aioli. Enjoy! Once the steaks are rested, slice them off the bones and serve with the fries and garlic peppercorn aioli. Enjoy! Calories: 2540kcal | Carbohydrates: 21g | Protein: 15g | Fat: 277g | Saturated Fat: 210g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 46g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 634mg | Potassium: 646mg | Fiber: 3g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 2mg Categorized as:Beef Recipes, Blog, Campfire Cooking Recipes, Dinner Recipes, Dinner Recipes, app, Fire Pit Recipes, Grill Recipes, Homemade Sauce Recipes, Recipes, Recipes By Ingredient, Recipes by Method Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!