Steak in Beef Tallow
 This Steak in Beef Tallow is out of this world! It’s the perfect flavorful, hearty meal to make over the fire. The tallow makes this “confit” because we are cooking the beef in beef fat. Top it all off with the Hatch Chile Blue Cheese Sauce, and you’re in heaven! Serve it up for dinner any night of the week! What is Beef Tallow Tallow is a form of rendered beef fat typically used as a cooking oil. It has a similar consistency to Butter, but due to its very high smoke point of around 400F, beef tallow is great for high-heat cooking like deep frying, searing, and sauteing meats. You can make your own beef tallow or grab some from the store, which is what I did. Either way cooking your steak in animal fat helps lock in the flavor, furthermore, giving you a tender, mouthwatering steak. Why You’ll Love Steak in Beef Tallow This Beef Tallow Steak is next level! It’s a twist on my recipe from last year, Steak in a Butter Bath. However, this is closer to Steak Confit as we cook in beef fat instead of Butter. The cooking process helps to add some fat flavor to the meat while also making a decent crust. The blue cheese sauce is just a bonus, but well worth adding. You’ll love how much flavor is packed into this juicy steak and how straightforward it is to make! Despite the long cooking process, you’ll only need 30 minutes of prep time! For other recipes utilizing tallow, check out my Grilled Ribeye with Beef Tallow Fries, Smoked Beef Shank and Texas Smoked Brisket. How to Make Steak in Beef Tallow Steak in Beef Tallow Ingredients Steak: Steaks, Ribeyes, or New York Strip SteaksKosher SaltBlack PepperGarlic PowderOnion Rings Steaks, Ribeyes, or New York Strip Steaks Kosher Salt Black Pepper Garlic Powder Onion Rings Confit: Rosemary SprigsThyme SprigsGarlic ClovesBeef Tallow (store-bought or homemade beef tallow will do) Rosemary Sprigs Thyme Sprigs Garlic Cloves Beef Tallow (store-bought or homemade beef tallow will do) Hatch Chile Blue Cheese Sauce: Heavy Cream Beef BrothBlue Cheese CrumblesDiced Hatch ChilesBlack PepperKosher Salt Heavy Cream Beef Broth Blue Cheese Crumbles Diced Hatch Chiles Black Pepper Kosher Salt Let’s Get Cooking First, preheat a grill to 275-300F for indirect cooking. Then, add a dutch oven hanging over the fire to preheat for 5 minutes (control the heat of the dutch oven by raising or lowering it on the hanging post). Prep the Steaks Add the beef tallow to the dutch oven and let it melt (about 5 minutes). Next, add your rosemary, thyme, and garlic cloves to the tallow to infuse for 5 minutes. When the tallow is between 120-160F, add the plain steaks to it, ensuring they are fully submerged and cook until they are 115F internal (about 10-15 minutes). Once the ribeye steaks in beef tallow are done pull them off and let them rest for 10 minutes. While the steaks rest, build a high heat fire (around 400F) for searing on your grill. Pat the steaks dry from any excess tallow and then season on all sides with salt, pepper, and garlic powder. Add the steaks to the grill to sear steaks for 1-1.5 minutes per side until they are crispy. Pull the steaks off once done, and keep warm. Make the Steaks Sauce Next, add a skillet to the grill at medium heat (about 300F) to heat up so that we can make our Hatch Chile Blue Cheese Sauce. Add some beef broth and heavy cream and let simmer for 2-3 minutes. Next, add your blue cheese crumbles and hatch chiles. Simmer over the flames, stirring often, until it has thickened and reduced (about 10-15 minutes). Once done, pull off and keep warm. Slice your steaks and then top those slices with the Hatch Chile Blue Cheese Sauce. Garnish with chopped chives and fresh herbs, serve and enjoy! For other steak sauce recipes, check out my Cajun Rubbed Steak with Bourbon Street Sauce, Bison Tenderloin with Cognac Cream Sauce and Steaks with Gorgonzola Mushroom Cream Sauce. What to Serve with Steak in Beef Tallow Steak is one of my favorite things to serve because it pairs well with almost anything. Serve it with mashed potatoes, french fries, roasted vegetables, or any of your favorite side dishes! Storage If you find some leftovers from this Steak in Beef Tallow recipe, then place them in an air-tight container and store them in the fridge for up to 3-5 days. Alternatively, you can put your leftovers in a vacuum-sealed freezer bag and store them in the freezer for three months. Reheating/Leftovers To reheat your steak leftovers, arrange them on a baking sheet and place them in the oven at 375F until warm. If they’re coming from the freezer, thaw them and then follow the same process. FAQs Is beef tallow healthy? The short answer is yes, because beef tallow is like coconut oil and other oils that contains natural and healthy refined saturated fats and some vitamins. Is beef tallow the same as lard? The difference between the two is that lard is pork fat, while tallow is beef fat. Though they are used similarly. Next time you’re craving a hearty meal, give this Steak with Beef Tallow a go! It’s a great meal for any occasion and pairs well with many side dishes! For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 3 Steaks Ribeyes or NY Strips▢ 2 tbsp Kosher Salt▢ 2 tbsp Black Pepper▢ 2 tbsp Garlic Powder▢ Onion Rings for serving ▢ 3 Steaks Ribeyes or NY Strips ▢ 2 tbsp Kosher Salt ▢ 2 tbsp Black Pepper ▢ 2 tbsp Garlic Powder ▢ Onion Rings for serving Confit: ▢ 3-4 Rosemary Sprigs▢ 3-4 Thyme Sprigs▢ 4 Garlic Cloves smashed▢ 1 qt Beef Tallow ▢ 3-4 Rosemary Sprigs ▢ 3-4 Thyme Sprigs ▢ 4 Garlic Cloves smashed ▢ 1 qt Beef Tallow Hatch Chile Blue Cheese Sauce: ▢ 1 cup Heavy Cream▢ ⅓ cup Beef Broth▢ 3 tbsp Blue Cheese Crumbles▢ 2.5 tbsp Diced Hatch Chiles▢ 1 tsp Black Pepper▢ Kosher Salt to taste ▢ 1 cup Heavy Cream ▢ ⅓ cup Beef Broth ▢ 3 tbsp Blue Cheese Crumbles ▢ 2.5 tbsp Diced Hatch Chiles ▢ 1 tsp Black Pepper ▢ Kosher Salt to taste Preheat a grill to 275-300F for indirect cooking. Add a dutch oven hanging over the fire to preheat for 5 minutes (control the heat of the dutch oven by raising or lowering to the heat).Add the beef tallow to the dutch oven and let melt (about 5 minutes). Next, add your rosemary, thyme and garlic cloves to the tallow to infuse for 5 minutes. When the tallow is between 120-160F, add the plain steaks to it making sure they are fully submerged and cook until they are 115F internal (about 10-15 minutes). Once the steaks are done & have hit temperature, pull them off and let them rest for 10 minutes.While the steaks rest, build a high heat fire (around 400F) for searing on your grill.Pat the steaks dry from any excess tallow and season on all sides with salt, pepper and garlic powder. Add the steaks to the grill to sear for 1-1.5 minutes per side until they are crispy. Pull the steaks off once done and keep warmNext, add a skillet to the grill at medium heat (about 300F) to heat up. Add some beef broth and heavy cream and let simmer for 2-3 minutes. Next, add your blue cheese crumbled and hatch chiles. Simmer over the flames, stirring often, until it has thickened and reduced (about 10-15 minutes). Once done, pull off and keep warm.Slice your steak and top with the Hatch Chile Blue Cheese Sauce. Garnish with chopped chives, serve and enjoy! Preheat a grill to 275-300F for indirect cooking. Add a dutch oven hanging over the fire to preheat for 5 minutes (control the heat of the dutch oven by raising or lowering to the heat). Preheat a grill to 275-300F for indirect cooking. Add a dutch oven hanging over the fire to preheat for 5 minutes (control the heat of the dutch oven by raising or lowering to the heat). Add the beef tallow to the dutch oven and let melt (about 5 minutes). Next, add your rosemary, thyme and garlic cloves to the tallow to infuse for 5 minutes. When the tallow is between 120-160F, add the plain steaks to it making sure they are fully submerged and cook until they are 115F internal (about 10-15 minutes). Once the steaks are done & have hit temperature, pull them off and let them rest for 10 minutes. Add the beef tallow to the dutch oven and let melt (about 5 minutes). Next, add your rosemary, thyme and garlic cloves to the tallow to infuse for 5 minutes. When the tallow is between 120-160F, add the plain steaks to it making sure they are fully submerged and cook until they are 115F internal (about 10-15 minutes). Once the steaks are done & have hit temperature, pull them off and let them rest for 10 minutes. While the steaks rest, build a high heat fire (around 400F) for searing on your grill. While the steaks rest, build a high heat fire (around 400F) for searing on your grill. Pat the steaks dry from any excess tallow and season on all sides with salt, pepper and garlic powder. Add the steaks to the grill to sear for 1-1.5 minutes per side until they are crispy. Pull the steaks off once done and keep warm Pat the steaks dry from any excess tallow and season on all sides with salt, pepper and garlic powder. Add the steaks to the grill to sear for 1-1.5 minutes per side until they are crispy. Pull the steaks off once done and keep warm Next, add a skillet to the grill at medium heat (about 300F) to heat up. Add some beef broth and heavy cream and let simmer for 2-3 minutes. Next, add your blue cheese crumbled and hatch chiles. Simmer over the flames, stirring often, until it has thickened and reduced (about 10-15 minutes). Once done, pull off and keep warm. Next, add a skillet to the grill at medium heat (about 300F) to heat up. Add some beef broth and heavy cream and let simmer for 2-3 minutes. Next, add your blue cheese crumbled and hatch chiles. Simmer over the flames, stirring often, until it has thickened and reduced (about 10-15 minutes). Once done, pull off and keep warm. Slice your steak and top with the Hatch Chile Blue Cheese Sauce. Garnish with chopped chives, serve and enjoy! Slice your steak and top with the Hatch Chile Blue Cheese Sauce. Garnish with chopped chives, serve and enjoy! Calories: 3527kcal | Carbohydrates: 12g | Protein: 51g | Fat: 378g | Saturated Fat: 291g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 59g | Cholesterol: 233mg | Sodium: 4976mg | Potassium: 903mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1449IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 5mg Categorized as:Beef Recipes, Blog, Cast Iron Recipes, Cooking Techniques, Dinner Recipes, Dinner Recipes, app, Fire Pit Recipes, Grill Recipes, Recipes, Recipes By Course, 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!